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ERICAN RED CROSS 
TEXT BOOK 

ON 

HOME DIETETICS 





Class 

Book 

CopyrigM . 






COPYRIGHT DEPOSIT. 



AMERICAN RED CROSS 
TEXT-BOOK 

ON 

HOME DIETETICS 
FISH 



AMERICAN RED CROSS 
TEXT-BOOK 



ON 



HOME DIETETICS 



BY 
ADA Z. FISH 

HEAD OF ART AND HOME ECONOMICS DEPARTMENT 

WILLIAM PENN HIGH SCHOOL 

PHILADELPHIA 



WITH 7 ILLUSTRATIONS 



PHILADELPHIA 

P. BLAKISTON'S SON & CO. 

1012 WALNUT STREET 






Copyright, 19 17, By American Red Cross 



FEB 12 1917 



THE M A P Z. K PRESS YOKK PA 



©CLA457023 



INTRODUCTION 

This book is designed for general use in classes 
to be taught under the supervision of the Ameri- 
can Red Cross Nursing Service. The aim of the 
course is to give in a simple way the underlying 
principles of cookery. These are presented in 
fifteen lessons. There are also directions for four- 
teen lessons in practical cookery. For conven- 
ience a lesson in theory will usually be followed by 
one in practical cookery. For this reason one of 
each series of lessons is placed in each chapter of 
the book, in spite of the fact that this disturbs 
somewhat the logical arrangement of the subject- 
matter. 

The individual recipes are given for convenience 
in laboratory work. They may also be used if 
the teaching is done by the demonstration method 
unless it is desirable to prepare sufficient food to 
serve the class and then the home recipe may be 
used. Where meals are to be prepared, the home 
recipes are to be used and it will be convenient 
to have the pupils work in groups. Lack of time 
will often prevent the preparation of all the foods 
suggested in the practical lessons. 



VI INTRODUCTION 

The equipment needed will depend upon 
whether the demonstration method of instruction 
or individual laboratory practice is adopted. In 
general, only cooking utensils are needed. 

The references given at the close of each lesson 
are confined to U. S. Government publications 
which can be obtained either free or at a nominal 
price. In cases where no price is given single 
copies may be obtained (as long as the supply 
lasts) by application to the Department from which 
they are published. If several copies of the same 
publication are desired for class use, the request 
should be made through a Member, of Congress. 
When a price is mentioned, the publication may be 
purchased for that sum from the Superintendent of 
Documents, Government Printing Office, Washing- 
ton, D. C; remittances should be by coupons, 
postal money order, express order, or New York 
draft. 

To individual authors I may owe debts of which 
I am not aware, for my knowledge is an accumu- 
lation of material from various sources. The 
thoughts gleaned here and there have been inter- 
woven with my experience until a separation of 
that which belongs to others and that which is 
really my own seems impossible. I recognize 
clearly, though, that much of the best of my 



INTRODUCTION Vll 

material is the result of investigations made by the 
United States Government, particularly the 
Department of Agriculture. 

I wish to recognize here assistance which has 
been given me in preparing the work, by Anna G. 
Wetzel, teacher of dietetics, William Penn High 
School. Zeta B. Cundey, teacher of English, 
William Penn High School, has given me helpful 
criticism during the preparation of the manu- 
script. Dr. W. C. Rucker, Assistant Surgeon Gen- 
eral, U.S. Public Health Service, Washington, D. C., 
was kind enough to read and make useful sugges- 
tions for the last three lessons. To Dr. C. F. 
Langworthy, Miss E. L. Hunt, and Miss H. W. 
Atwater, of the Office of Home Economics of the 
U. S. Department of Agriculture, I gratefully 
acknowledge my obligations for many suggestions 
and for very valuable constructive criticism. 



CONTENTS 

Lesson Page 

I. Hygiene of Food 1-4 

II. Nutrients 5-1 1 

III. Meat and Fish. 12-23 

IV. Milk and Eggs 24-30 

V. Cereals — General Discussion 3 1_ 39 

VI. Cereals — Bread Making 40-48 

VII. Meat Substitutes — Cheese, Legumes, Nuts. 49-55 

VIII. Vegetables and Fruits 56-63 

IX. Digestion 64-71 

X. Fuel Value and Dietary Standards .... 72-79 

XL Bill-of-fare Making 80-85 

XII. Serving Family Meals 86-91 

XIII. Food for Infants and Young Children. . . 92-99 

XIV. Food for School 100-106 

XV. Food for the Sick 107-113 



HOME DIETETICS 

LESSON I— SECTION A 
HYGIENE OF FOOD 

" Cleanliness is a most important consideration in cook- 
ing, for food materials may be the means of transmitting 
disease. True cleanliness must take into account free- 
dom not only from what we know as "dirt" but also the 
micro-organisms which commonly accompany filth and 
dirt." 

In the world about us are hundreds of forms of 
bacteria which are invisible to the naked eye. 
They thrive best where uncleanly conditions exist. 
Decaying animal and vegetable matter is espe- 
cially conducive to their growth. Some of these 
forms are of great value to man but others are a 
menace to a healthy body. 

Flies, mosquitoes, and other insects are germ 
carriers and they should be carefully excluded 
from homes. Rats and even dogs and cats may 
spread disease. Danger also exists where dust 
collects for it may be laden with harmful forms of 
bacteria. Clean houses, clean clothing, clean 



2 HOME DIETETICS 

bodies, and clean food are then of the utmost 
importance. 

The person who prepares food should wear 
clean clothing, simple in style, which can be 
easily laundered. Woolen dresses or "cast off" 
finery are entirely out o'f place in the kitchen. 
The body should be kept clean by frequent baths, 
the hair should be neatly combed, and the nose 
and mouth should be kept in good condition. 
Special attention should be given to the hands. 
They should always be washed before handling 
food • and especially after having been to the 
toilet. It is quite possible that harmful colon 
bacteria may be on the hands from just opening 
and shutting the door of the toilet. The finger 
nails should be free from dirt. Never dip any- 
thing but a clean spoon into food when tasting it. 

The dishes in which food is placed or served 
should be clean. After use they should be care- 
fully scraped and piled in an orderly manner. 
Two pans of water are necessary for washing 
dishes; one with hot, soapy water, to remove the 
grease, and the other with boiling water for rinsing. 
Remember that high heat kills germs. It is far 
better to dry dishes by allowing the water to 
drain off from them than to wipe them on dirty 
towels. If they must be drained in a dusty place, 
they should be covered. Dish towels and dish 



HYGIENE OF FOOD 3 

cloths should be kept clean. Wash and rinse 
them each time after using. Frequent scalding 
is also necessary. It is better to wash the glass 
first, then the silver, and finally the china. 

Food should not be exposed to dust either in 
the home or in the market. Housekeepers should 
refuse to buy unwrapped bread, or other food 
that has been unnecessarily exposed. Wash fruit 
thoroughly before it is used. Loathsome dis- 
eases have been contracted from eating fruit 
handled carelessly or by diseased persons. Flour, 
sugar, and other foods that come in bags should be 
emptied into receptacles with tight covers. Re- 
move fresh meat from the wrapping paper, wipe 
with a clean, damp cloth, and set near the ice or 
in the safe in the cellar. Milk should be kept in 
a closed vessel and in a cool place. The outside 
of the milk bottle should be washed before the 
bottle is opened. Butter, if purchased in wooden 
trays, should be removed inmmediately to a 
covered vessel. Frequently scald and air re- 
ceptacles in which food is kept. Sunshine kills 
germs. 

A refrigerator or a screened safe in a cellar for 
storing food should receive careful attention. 
Bits of food spilled on the shelves invite bacterial 
growth. Clean often with scalding water and 
washing soda or some other good cleaning material. 



4 HOME DIETETICS 

Keep a strainer in the sink to prevent particles 
of food from obstructing the drainage. This 
should be emptied into the garbage can after the 
dishes are scraped. Wash and rinse the strainer 
and hang it above the sink. After the dish wash- 
ing is finished, wash every part of the sink with 
soap and hot water and use a strong solution of 
washing soda at least once a week. 

Thoroughly clean and scald the garbage pail 
after it is emptied. Unless a local law prevents, 
line the garbage can with old newspapers before 
it is used again. Always keep the can tightly 
covered when in use. 

References 

Care of Food in the Home. By Mrs. Mary Hinman Abel. 
Pp. 46, Figs. 2, 1909. (U. S. Department of Agriculture, 
Farmers' Bulletin 375.) 

The Farm Kitchen as a Workshop. By Anna Barrows. Pp. 
20, Figs. 6, 1914. (U. S. Department of Agriculture, Farmers' 
Bulletin 607.) 

Selection of Household Equipment. By Helen W. Atwater. 
Pp. 24, pis. 4, Fig. 1, 1915. (U. S. Department of Agriculture, 
Yearbook Separate 646.) Price, 5 cents. 

The Transmission of Disease by Flies. By Ernest A. Sweet. 
Pp. 20, pis. 2, Figs. 3, 1916. (U. S. Public Health Service, 
Public Health Reports, Supplement 29.) 



LESSON II.— SECTION A 
NUTRIENTS 

The problem of nutrition is one of growing im- 
portance, not only because of the increased cost 
of food but because more and more we are coming 
to realize that a healthy body is man's greatest 
asset. 

Food is technically defined as anything which, 
when taken into the body, is capable of building 
or repairing tissue or furnishing energy. The 
energy is used for performing internal muscular 
work, as the beating of the heart, and external 
muscular work, as chopping wood, walking, or 
playing ball. 

Our bodies are wonderful pieces of machinery, 
far more wonderful than anything man has made. 
A variety of foods is needed to keep their intricate 
parts in normal condition. Nature, through our 
instincts, has guided us to some extent in the choice 
of foods. Her dictates were the starting point of 
our understanding of the facts about food and 
nutrition. They laid the foundation of a science 
which is rapidly developing as the result of careful 
and painstaking laboratory studies. 

5 



6 HOME DIETETICS 

The scientist has classified the substances which 
make up our foods, or the nutrients, under five 
heads: water, mineral matters (ash), protein, car- 
bohydrates, and fats. 

Water ranks as food because it enters into the 
composition of every tissue, even bones and teeth. 
It regulates the body temperature and has a part 
to play in all nervous and muscular work. It has 
been estimated that two-thirds of the material in 
the human body is water, and since water is con- 
tinually passing off from the body there must be 
a constant supply of it. Our foods as they are 
prepared for the table are about one-half water. 
They supply part but not all of the water needed, 
and must therefore be supplemented by drinking 
water. Since water is known to be capable of 
carrying diseases the greatest care should be taken 
to keep the supply pure. 

Mineral substances play an important part in 
building the body and in its chemical reactions. 
There are many kinds used by the system. 
Among the most important are calcium (lime) 
salts, which are needed for bone formation. They 
are found abundantly in milk, eggs, cereals, and 
vegetables. Children need a considerable amount 
of calcium salts and for this reason special atten- 
tion should be given to them in the diet. Lack 
of calcium may show itself in the form of an ab- 



NUTRIENTS 7 

normal appetite for such substances as plaster, 
wood, or chalk, or in poor teeth. 

Iron is very important, for its presence in the 
hemoglobin of the blood makes oxygen-carrying 
possible. Iron salts are found in nearly all foods, 
but especially in beef, eggs, oatmeal and some of 
the green vegetables. 

Common salt (sodium chlorid) occurs in every 
tissue of the body except the enamel of the teeth, 
so it is important in our food. There are many 
other necessary mineral constituents, such as com- 
pounds of magnesia, sulphur, phosphorus, etc., 
and fortunately these are found in many of our 
staple foods. 

Protein supplies nitrogen for tissue building. 
All people, old and young, need it to repair tissue 
waste. The growing child, however, needs it not 
only to repair waste but also for growth. There 
are several forms of protein, varying in composi- 
tion. It is probable that the different proteins 
supply nitrogen in forms suited to different bodily 
needs, but this subject is still a matter for discus- 
sion and investigation. Safety would therefore 
seem to lie in the habitual use of a number of dif- 
ferent kinds of protein, which explains perhaps 
the general tendency of man toward a mixed diet. 
We may obtain it from the animal and also from 
the vegetable kingdom, from milk, eggs, fish and 



5 HOME DIETETICS 

meat, and also from cereals, legumes and nuts. 
Protein not only supplies nitrogen for tissue build- 
ing but may also be used as a source of energy. 
It is drawn upon for this purpose more largely if 
fats, starches, and sugars are limited in the diet. 

The carbohydrates (starch, sugar, cellulose, 
etc.) can not supply nitrogen and so can not re- 
place the nitrogen of protein as a building material, 
but they can spare it as a source of energy. Car- 
bohydrates are obtained mainly from the vegetable 
kingdom. 

Starch is manufactured by growing plants and 
stored up in the form of tiny grains lying within 
the plant cells. We obtain the greater part of 
the starch of our diet from cereals and potatoes. 

Sugars, except lactose or milk sugar, are ob- 
tained from the vegetable kingdom. By far the 
most abundant kind in our diet is sucrose, which 
is obtained chiefly from the sugar cane, the sor- 
ghum, and the beet. 

Fats, like carbohydrates, are incapable of re- 
placing protein as a source of nitrogen for body 
building and repair. They serve as a source of 
heat and energy and have an energy value, per 
pound, 2)^ times that of protein or carbohydrates. 
We obtain them chiefly from meat, milk, eggs, and 
butter in the animal kingdom and from nuts, choc- 
olate, and olives in the vegetable kingdom. 



NUTRIENTS 9 

The body uses food as fuel, just as the engine 
uses coal. The unit for measuring energy is the 
calorie and the fuel value of our various food mate- 
rials is therefore expressed in this term. It should 
be remembered, however, that the fuel value of 
a food is not its only value, for the body requires 
protein to supply nitrogen to build and repair tis- 
sue. It is important, therefore, to know of a given 
food not only its total fuel value but also what 
part of the fuel is in the form of protein. 



LESSON II— SECTION B 

STANDARD MEASUREMENTS AND 
APPLICATION 

In this and all the lessons which follow the 
recipes are based upon level measurements. 
The standard cup, which holds one-half pint, 
is used. Flour should always be sifted before it 
is measured. 

The following abbreviations are used: c. for 
cup, tb. for tablespoon, t. for teaspoon, qt. for 
quart, pt. for pint, lb. for pound, and f.g. for 
few grains. 

EMERGENCY BISCUIT 
(Home Recipe) 

i c. flour i }4. tb. butter or other fat 

2 t. baking powder y% c. milk 
H t. salt 

(Individual Recipe) 

J^ c. flour % tb. butter or other fat 

i t. baking powder 2% tb. milk 
H t. salt 

Method. — Butter muffin tins. Mix and sift the dry ingre- 
dients. Cut in the fat with two knives. Add the milk some- 
what gradually and mix with as little stirring as possible. Fill 



STANDARD MEASUREMENTS AND APPLICATION II 

the pans two-thirds full and bake in a hot oven twelve or fifteen 
minutes. 

References 

Principles of Nutrition and Nutritive Value of Food. By W. 
O. Atwater. Pp. 48, Figs. 2. 1902. (U. S. Department of 
Agriculture, Farmers' Bulletin 142.) 

Measurements for the Household. Pp. 149, Figs. 62. 191 5. 
(U. S. Department of Commerce, Bureau of Standards Circular 
55.) Price, 15 cents. 



LESSON III— SECTION A 

MEAT AND FISH 

Meat, and the term is used here to include 
poultry as well as beef, mutton, and so on, is an 
important and a very generally used source of 
protein. An ordinary serving of meat once a 
day (or a like amount divided between two or all 
three meals) is a reasonable quantity, but it does 
not follow that more is harmful. Too much meat 
in the diet, however, is not economical, since it is 
seldom a cheap source of energy, and many be- 
lieve that a large amount of meat protein imposes 
a needless tax on the digestive and excretory 
organs and may be an important contributing 
cause to intestinal putrefaction. A part of the 
supply of protein should be obtained from milk, 
eggs, legumes, etc. 

The lean portion of meat is composed of bundles 
of fibers held together by connective tissue. Al- 
bumin and gelatin are the principal proteins found 
in meat and they should always be considered 
when it is being prepared for food. Albumin is 
hardened by intense heat and gelatin is obtained 
from the connective tissue by long, slow applica- 
tion of heat, with moisture. 



MEAT AND FISH 1 3 

"Results of experiments show that there is no marked 
difference in ease of digestion of various kinds and cuts of 
meat. Over 95 per cent, of the proteins and fat is digested ; 
which means that the nutrients of meat are largely used 
by the body with little waste. Therefore, those who wish 
to use the cheaper cuts of meat need not fear that in so 
doing their families will be less well nourished than by 
the use of more expensive cuts." C. F. Langworthy. 

As it occurs in our food the protein from meat 
is more readily digested and absorbed than the 
vegetable protein and there is reason to believe 
that it is more valuable to the body, since it is 
more like body protein in structure and so more 
readily used. 

When a muscle is exercised vigorously the con- 
nective tissue increases in amount and becomes 
hardened and the muscle is consequently hardened 
or toughened and the amount of extractives (sub- 
stances which give flavor) increased. Tough 
meats, as a rule, therefore, contain more flavor 
than the other meats. There are many good ways 
of making palatable dishes from them. The cuts 
of tough meat are usually less expensive and their 
use is economical, especially when the flavors are 
to be drawn out, as in soups and stews. The 
shank and chuck are examples of tough cuts. 

The muscles that are exercised slightly have 
softer and often more fat connective tissue and so 
are more tender. These meats make the tender 



14 



HOME DIETETICS 



cuts, such as the tenderloin and sirloin of beef. 
They are the most expensive parts of meat and are 
commonly used for roasting and broiling, rather 
than for the long, slow cooking desirable for 
tougher cuts. 

Some muscles have a moderate amount of exer- 
cise and lie near the muscles which are exercised 
more vigorously. They have tender fibers and a 
fair proportion of juice, and may well be used for 
boiling and roasting. The top of the round and 
the rump are illustrations. 




Fig. 



i. Chuck 




6. Hind Shank 


2. Ribs 




7. Flank 


3. Loin 




8. Navel End 


4. Rump 




9. Clod 


5. Round 


11. Brisket 


10. Fore Shank 



MEAT AND FISH 1 5 



USES OF CUTS OF BEEF 



The chuck is excellent for stews. It makes a 
very good roast and is sometimes sold as steaks. 

The ribs are sold for roasts, being cut into one, 
two, and three-rib pieces. 

The loin includes the porterhouse, sirloin, and 
tenderloin steaks. They are the choicest and 
highest priced cuts in beef. 

The rump contains the end of the hip bone and 
the joint. The fleshy part makes very good steaks 
and roasts. 

The round consists of a very juicy, lean muscle 
and contains but little bone. It is sold for roasts, 
steaks, beef tea, and beef juice. 

The shanks are cut from the fore and the hind 
legs. They are tough and contain bones and ten- 
dons. They are used for soups and stews. 

The flank is boneless and coarse-grained but 
good in flavor. It makes a good rolled roast, or 
it may be used for stews. 

The navel and clod are used for soups and stews. 

The brisket makes a good pot roast; or it may 
be used for soups and stews. 

Fish. — Fish is an important source of protein 
and may be used in the diet very much as meat 
is. It often contains less fat than meat and so 
has a lower fuel value, pound for pound. As a 



1 6 HOME DIETETICS 

source of fuel, therefore, lean fish, such as cod, 
might seem less economical even at a lower price 
than such cuts of beef as sirloin steak; but as a 
source of protein (the most expensive nutrient) it 
is much cheaper. The common practice of cook- 
ing fish with fat tends to compensate for its low 
fuel value. 

The different kinds of fresh fish are best at their 
peculiar seasons. Out of season they are inferior 
in flavor and have a disagreeable odor. In choos- 
ing fish, avoid those with dull eyes, pale red gills, 
and dry or easily-loosened scales. If the flesh is 
so soft when pressed with a finger, that the inden- 
tation remains, it is unfit for use. 

Fish is often preserved by salting, smoking, or 
pickling. In these forms it can frequently be ob- 
tained more cheaply than fresh. When dried dur- 
ing the preserving process the nutrients become 
more concentrated, so that even at the same price 
per pound a given sum would buy more nutrients 
than if spent for fresh fish. Although dried fish 
is perhaps not to be recommended for very young 
children, there is no reason to suppose that when 
properly prepared it is not perfectly wholesome 
for normal adults. Good canned fish also offers 
a convenient and economical substitute for fresh 
fish or for meat. 



LESSON III— SECTION B 
COOKERY OF MEATS 

Fresh meat is firm to the touch and bright in 
color, red in the case of beef and mutton and red- 
dish pink in the case of pork and veal. The fat 
should be dry enough to crumble easily, and, in 
the case of beef, should be of a yellow color. The 
best beef is marbled with narrow lines of fat. 
When received from the market, meat should be 
taken from the paper and wiped thoroughly with a 
damp cloth. It should be covered and put in a 
a cool place. 

Tender meats should be cooked in their own 
juices to preserve the flavor. The juice may be 
kept in by hardening the albumin on the outside 
by means of high heat, as is the case when a broiled 
steak is put near the hot coals or a roast into a 
very hot oven. The temperature should then be 
lowered. There are three general ways of cooking 
tender meats: over hot coals, or broiling; pan 
broiling, or sauteing; and roasting. Less com- 
monly tender meat (veal cutlet or chicken, for 
example,) is fried, either plain or crumbed, in deep 
fat. 

17 



1 8 HOME DIETETICS 

METHODS OF COOKING TENDER MEATS 

Broiling. — Place the meat on a greased broiler 
over hot coals or under the gas flame. Quickly 
sear over both sides to retain the juices; continue 
to turn often. Steak i inch thick will be cooked 
rare in 5 minutes, and well done in 6 minutes. 
There is a difference of opinion as to the best time 
to season broiled meat. If the seasonings are 
added before the broiling they penetrate the meat 
more thoroughly, but, on the other hand, the salt 
tends to draw out the juices. It is therefore better 
to add the seasonings at the end, to prevent waste 
of material. 

Pan Broiling. — Have the frying pan very hot 
and then grease it over with a small amount of 
fat. Bits of suet may be used for this purpose. 
Sear the meat over on both sides; then cook more 
slowly, turning the meat often. When sufficiently 
cooked, remove to a hot platter and serve. 

A thick brown sauce or gravy may be made by 
stirring flour smoothly into the fat in the pan and 
then gradually adding hot water, stirring all the 
time. The method and proportions are the same 
as used in making white sauce. (See p. 52.) 

Roasting. — Season the meat and dredge with 
flour. The starch grains of the flour under the 
influence of heat will form a pasty covering which 



COOKERY OF MEATS 19 

will aid in retaining the juices of the meat. Place 
uncovered on the grate in the oven of a coal range 
or in a hot gas range, and sear over, turning with 
a fork until the searing is complete. Then pour 
in at the side enough hot water to cover the bot- 
tom of the pan and place the pan on the bottom 
of the oven, if a coal range is used. The meat 
should be frequently basted. A covered roasting 
pan is very desirable. The water is then poured 
into the lower pan after the meat is seared over 
and the cover put on. Basting is then unneces- 
sary, as the steam will keep the meat moist. 
Allow fifteen minutes for each pound of meat and, 
if the roast is more than 4 pounds, fifteen minutes 
more for the heat to penetrate. Brown sauce may 
be made in the pan after the roast is removed. 

METHODS OF COOKING TOUGH MEATS 

The principle followed in cooking tough meats 
is to cook slowly at not too high a temperature 
keeping the meat moist. Pot roasting, stewing 
and casserole cooking are examples. 

Pot Roast. — Tough cuts are used for pot roasts. 
The meat should be put into boiling water and 
boiled for ten minutes until the albumin is hard- 
ened on the outside, to retain the juices. Season- 
ings should then be added and the meat cooked 



20 HOME DIETETICS 

slowly until it is tender. The latter process can 
be carried out very successfully in a tireless cooker. 
If desired, the roast may be browned in the kettle 
by letting the water simmer away. When the 
roast is removed a brown sauce may be made in 
the regular way. If the meat is removed before 
browning and a sauce made in which the roast is 
cooked, it is necessary to stir the flour until free 
from lumps in a small portion of water before 
adding it. 

Soup. — If soup is desired the meat should be 
placed in cold water and brought to the simmering 
point. Cook slowly until the fibers fall apart 
and seem tasteless. A good order for soup stock 
consists of four pounds of soup meat beef; one 
knuckle of veal, well broken; and one pound of 
marrow bone. In ordering any kind of meat ask 
that the trimmings and bones be sent, as they may 
be used to replenish the soup stock. 

Stewed Meats. — In stewing meats we have a 
two-fold purpose; that is, to keep part of the 
juices in to retain the flavor of the meat, and to 
extract part of the juices to flavor the gravy. 
This may be accomplished by putting the meat into 
cold water and quickly bringing it to the boiling 
point. It should then be cooked slowly until 
tender. 



COOKERY OF MEATS 21 

HAMBURG STEAK— PAN-BROILED 
(Home Recipe) 

i lb. chopped round steak i t. onion juice or slice of 

i t. salt onion chopped 

}/& t. pepper i t. chopped parsley (?) 

(Individual Recipe) 

2 t. chopped meat % t. onion juice 

}4, t. salt J-6 t. chopped parsley 

Method. — Mix meat and seasonings thoroughly and shape 
into cakes. Heat a frying pan and rub over it just enough fat to 
make the surface glossy. Pour off any excess fat. Sear one 
side of the meat cake, turn and sear the other side. Keep 
turning every 10 seconds until the meat is cooked through. 
The center should be light pink and juicy. It is overcooked if 
the meat is brown and dry. 

BEEF STEW 
(Home Recipe) 
i lb. beef i t. salt 

4 potatoes J£ t. pepper 

i carrot Water to cover 

i turnip i tb. flour to i qt. water 

i onion 

(Individual Recipe) 

34 c. meat Speck of pepper 

i slice potato, onion, carrot, i c. water 

and turnip 34 tb. flour 
34 t. salt 

Method. — Put the meat in a saucepan, cover with water, 
and bring quickly to the boiling point. Reduce the tempera- 
ture and simmer for 2 hours, or until the meat is tender. Wash, 



2 2 HOME DIETETICS 

pare, and cut vegetables into cubes and add Ji hr. before meat is 
done. Moisten the flour with water, add to the stew when done 
and let boil up once before serving. 

DUMPLINGS 

(For Use With Beef Stew) 

(Home Recipe) 

i c. flour % t. salt 

2 t. baking powder 6 tb. milk or water 

(Individual Recipe) 

yi c. flour Speck of salt 

2^ t. baking powder 2 tb. milk 

Method. — Sift flour, baking powder, and salt in a bowl, then 
stir in the liquid gradually. Drop the batter from a spoon on 
top of the stew and cook 20 minutes with pan uncovered. 

References 

Economical Use of Meat in the Home. By C. F. Langworthy 
and Caroline L. Hunt. Pp. 43. 1910. (U. S. Department of 
Agriculture, Farmers' Bulletin 391.) 

Mutton and Its Value in the Diet. By C. F. Langworthy and 
Caroline L. Hunt. Pp. 32, Figs. 2. 1913. (U. S. Depart- 
ment of Agriculture, Farmers' Bulletin 526.) 

Poultry as Food. By Helen W. Atwater. Pp. 39. 1903. 
(U. S. Department of Agriculture, Farmers' Bulletin 182.) 
Price, 5 cents. 

Fish as Food. By C. F. Langworthy. Pp. 32. 1907. (U. S. 
Department of Agriculture, Farmers' Bulletin 85.) Price, 5 
cents. 

Canned Salmon: Cheaper Than Meats, and Why. Pp. 11. 
19 14. (U. S. Department of Commerce, Bureau of Fisheries 
Economic Circular n.) 



COOKERY OF MEATS 23 

Sea Mussels: What They are and How to Cook Them. Pp. 
5, Fig. 1. 1914. (U. S. Department of Commerce, Bureau 
of Fisheries Economic Circular 12.) 

Commercial Possibilities of the Goosefish: A Neglected 
Food; with 10 Recipes. Pp. 5. 1914. (U. S. Department of 
Commerce, Bureau of Fisheries Economic Circular 13.) 

Oysters: The Food That Has not "Gone up." Pp. 16. 
1915. (U. S. Department of Commerce, Bureau of Fisheries 
Economic Circular 18.) 

The Tilefish: A New Deep-sea Food Fish. Pp. 6, Figs. 2. 
1915. (U. S. Department of Commerce, Bureau of Fisheries 
Economic Circular 19.) 

The Food Value and Uses of Poultry. By Helen W. Atwater. 
Pp. 1916. (U. S. Department of Agriculture Bulletin 467.) 
Price, s cents. 



LESSON IV— SECTION A 

MILK AND EGGS 

Milk and eggs are extremely important foods, 
particularly in the diet of the young and of in- 
valids. Eggs contain only a trace of carbohy- 
drate. Milk contains milk sugar but no starch. 
In general, neither needs cooking except to make 
it more palatable, and in the case of milk, to lessen 
the danger from harmful bacteria. As eggs and 
milk, like meat, contain much protein as com- 
pared with other nutrients, cooking at a low tem- 
perature is desirable so that they may be soft and 
under, rather than over-cooked. 

Great care should be used in handling milk. 
We should demand that it be forwarded and 
delivered to us in a sanitary condition. The 
milk bottle should be carefully washed before the 
cover is removed. The milk may be left in the 
bottle until used, or, if preferred, poured into a 
freshly scalded and covered vessel. It should be 
set in a cool, clean place, free from dirt, flies, etc. 
If left at a temperature of 50 F. or less, good milk 
should remain sweet for twenty-four hours or 
more. 

24 



MILK AND EGGS 25 

Much of the milk sold by dealers is pasteurized. 
This is to be distinguished from sterilized milk. 
Pasteurization is accomplished by bringing milk 
to a temperature of 6o° to 65 C. (140 to 149 F.) 
and holding it there for twenty minutes. Steril- 
izing milk means boiling it for a certain length of 
time or heating it nearly to the boiling point, allow- 
ing it to stand for some hours, and again heating 
it, repeating the operation several times. Boiled 
milk is very difficult for children to digest. Pas- 
teurized milk is preferable to boiled milk for this 
reason. It should not be necessary to depend on 
sterilizing or pasteurizing as a means of providing 
germ-free milk. The milk should be produced 
under clean conditions, even if it is to be pas- 
seurized. Where there is any doubt as to the 
tanitary quality of the milk, it should be pasteur- 
ized. Pasteurized milk is much better for chil- 
dren than raw milk of questionable quality. It 
is the opinion of many authorities that babies fed 
on pasteurized milk thrive fully as well as those 
fed on raw milk. 

Eggs spoil because of the action of bacteria 
which are either included in them before they are 
laid, or, less often, enter later through the pores 
of the shell. Eggs should be kept in a cool, clean 
placed 

During the season when eggs are plentiful it is 



26 HOME DIETETICS 

economical to buy a supply and preserve them. 
The best method of preservation is by the use of 
water glass, which may be obtained at a drug 
store and diluted with water in the proportion of 
one part of water glass to five parts of pure water. 
Place the eggs in a clean stone jar and pour in the 
solution, leaving two inches of the liquid covering 
the top layer of eggs, and set in a cold place. 

Only clean, fresh eggs should be preserved. A 
good, fresh egg has a rough, dull shell and should 
not be smooth and shiny. If you are in doubt as 
to the freshness of eggs, candle them or see whether 
they sink when placed in a dish of fresh water. 
If an egg sinks it is reasonably fresh. 



LESSON IV— SECTION B 
COOKERY OF MILK AND EGGS 

CORNSTARCH PUDDING 

' (Home Recipe) 

2 c. milk 3^ c. sugar 

3 tb. cornstarch % t. vanilla, or 

i sq. chocolate (melted) 

(Individual Recipe) 

% c. milk i tb. sugar 

i t. cornstarch 3^ t. vanilla, or 

% sq. chocolate 

Method. — Melt chocolate, if used, in top of double boiler; 
add milk (reserving J^ c - f° r home recipe and i tb. for in- 
dividual recipe to mix cornstarch in), and sugar. Stir cold 
milk and cornstarch until smooth and add gradually to hot 
mixture in double boiler, stirring constantly. Cook io minutes, 
or until trace of spoon is apparent when stirring. Add vanilla, 
pour into mold rinsed in cold water, and set aside to cool. 
Serve with whipped cream, cream and sugar, soft custard, or 
chocolate sauce. 

BOILED CUSTARD 





(Home Recipe) 


i c. milk 


K t. flavoring 


1 egg 


i tb. sugar 




f.g. salt 




27 



28 HOME' DIETETICS 

(Individual Recipe) 

2^ c. milk 4 drops of flavoring 

i tb. egg i t. sugar. 

f.g. salt 

Method. — Heat the milk in a double boiler. Beat the egg 
and add it to the sugar and salt. When milk is steaming hot, 
pour it over mixture, stirring constantly. Return to top of 
double boiler (have water in bottom of boiler below boiling 
point), and cook until it creams on the spoon. Remove from 
hot water, add flavoring, and pour into dish to cool. 

BAKED CUSTARD 

Use same ingredients as for boiled custard. Beat the egg 
slightly; add sugar, salt, milk and flavoring. Place in cups or 
baking dish in pan of hot water and bake until firm. Keep 
water in pan just below boiling point. When baked a silver 
knife inserted comes out clean. Remove from oven and serve 
cold. 

SOFT AND HARD COOKED EGGS 

(Individual Recipe) 

Put eggs into boiling water allowing one pint to each egg; 
cover closely and remove to cooler part of the stove. Let stand 
for five minutes for soft eggs and forty-five minutes for hard 
eggs. 

POACHED EGG 

(Individual Recipe) 

Boil water in frying pan. Add salt, i t. to i qt. of water. 
Draw to cooler part of the stove and carefully slip in the egg, 
which has been broken in a saucer. Cover and cook until white 
is firm. Take up carefully with skimmer, season and serve on 
toasted bread. 



MILK AND EGGS 29 

PLAIN OMELET 
(Individual Recipe) 

1 egg Pepper 

1 tb. water y% teaspoon butter 

Salt 

Beat egg only enough to mix it, and add water, salt, and pep- 
per. ' Melt butter in frying-pan but do not let it burn. See that 
the pan is evenly buttered, but pour off any unnecessary melted 
butter. With a knife draw away the cooked part from the side 
of the pan, so the liquid may run under. When cooked, fold, 
turn on a hot plate. 

FOAMY OMELET 
(Individual Recipe) 

Beat white of egg until stiff. Beat yolk, add 1 tb. water and 
beat until light. Add salt and pour slowly into beaten white of 
egg. Mix carefully. Turn mixture into buttered pan, and 
cook until a delicate brown underneath. Then place in oven 
until the top is dry. Fold, and serve on hot platter. 

CREAMY EGG 
(Individual Recipe) 

1 egg L£ tb. butter 

J4 cup warm milk Pepper 

M t. salt 

Beat egg slightly, and add butter, salt, and pepper. Pour 
milk over egg and cook in a double boiler over gently boiling 
water. As it thickens, stir it slowly from the side and bottom, 
that it may cook evenly. Cook until it is of soft, creamy tex- 
ture, remove from fire and serve at once. 



30 HOME DIETETICS 

EGG VERMICELLI 
(Individual Recipe) 



i hard cooked egg 


Salt 


i t. butter 


Pepper 


i t. flour 


}/i c. milk 



Separate yolk and white of egg. Keep yolk warm, and chop 
the white. Make a white sauce, add to it the chopped white, and 
heat thoroughly. Pour the mixture over toast, and sprinkle 
the yolk over it, pressing it through a strainer. The white of 
the egg may be put through a strainer also, which saves dishes. 

References 

Eggs and Their Uses as Food. By C. F. Langworthy. Pp. 
40. 1906. (U. S. Department of Agriculture, Farmers' Bul- 
letin 128.) Price, s cents. 

The Care of Milk and Its Use in the Home. By George M. 
Whitaker, L. A. Rogers, and Caroline L. Hunt. Pp. 20, Fig. 
1. iqio. (U. S. Department of Agriculture, Farmers' Bul- 
letin 413.) 



LESSON V— SECTION A 
CEREALS— GENERAL DISCUSSION 

The cereals represent a fairly complete food, 
that is, one in which all the food principles are 
represented in good proportions. They are grown 
in all parts of the world except the arctic regions 
and therefore form staple foods of all countries. 
They are widely grown, easily stored in good con- 
dition, usable in many ways, may be readily 
prepared for the table, and are palatable and 
digestible. 

A study of the table shows that the cereals vary 
as to the proportion of nutrients but that carbo- 
hydrates predominate in all grains. The carbo- 
hydrates are mainly in the form of starch and this 
determines the general method of cereal cookery. 
The starch grains are stored up in cells whose 
walls are a tough cellulose. High temperature and 
long continued cooking are necessary to break down 
the cell walls and to free the starch grains so that 
they may be acted upon by the digestive juices. 

The cereals are prepared for the table in a great 
variety of ways. Wheat, corn, and rye are the 

31 



32 CEREALS — GENERAL DISCUSSION 

grains which are most frequently ground into flour 
and used for breads. Buckwheat is used for 
griddle cakes. Served with gravy or butter and 
syrup, buckwheat cakes are high in energy value. 
Rice is a valuable food and may well be used fre- 
quently as a vegetable or prepared as a dessert. 
Among the cereals used for breakfast foods, oats 
are very valuable. Oatmeal is not only highly 
nutritious but it gives bulk which is necessary for 
digestion and excretion. 

FLOUR MIXTURES 

Flour mixtures are divided into two chief 
classes — batters and doughs. Each class may be 
subdivided. A batter may be made of one part 
liquid to one part of flour, and is then termed a 
thin batter; or, it may be made in the proportion 
of one part of liquid to two parts of flour and then 
forms a thick batter. A dough made in the pro- 
portion of one part liquid to three of flour is called 
a soft dough; and if the proportion is one part 
liquid to more than three of flour, it is then a stiff 
dough. Griddle cakes, popovers, and ginger 
bread are types of thin batter. Cakes come under 
the head of thick batters, and the proportions 
should be kept in mind when a new recipe is being 
considered. The breads and pastry come under 



HOME DIETETICS 33 

the soft doughs, while cookies and crullers are 
stiff dough. 

Flour mixtures are raised or made light by means 
of leavens. The leavens most commonly used in 
bread making and for similar purposes are steam, 
air, and carbon di-oxide. The carbon di-oxide 
may be due to the growth of yeast or to the action 
of chemicals such as cooking soda and cream of 
tartar. The desired results are brought about 
by the action of definite physical laws, namely: 
that water converted into steam produces a force 
which tends to expand a mixture enclosing it, and 
that air or gas (carbon di-oxide), also expands 
when heated, producing a similar result. The 
flour is sifted and the egg is beaten to catch and 
hold the tiny quantities of air which may expand 
and make the mixture light, under the influence 
of heat during cooking. 

In using recipes for flour mixtures, remember 
that flour should always be sifted before measuring 
and that measurements should always be accurate, 
a knife being used to level off the flour at the top of 
the measuring cup or the baking powder in the tea 
spoon. If care is used there is no such thing as 
"luck" in baking; the results are always the same 
if the conditions are always the same. 



34 



HOME DIETETICS 






US Deportment of Agriculture 

Office of Experiment Stations 

AC True: Director 




Frepared by 
C.FLANGWORTHY 
Expert in Charge of Nutrition Investigations *§ 



Protein 



Fat Carbohydrates Ash Water 



Fat: 4. 



Ash-.1. 



I AW: 10.8 

h>tein: 10.0 




Water: 10. 
R-otein.12. 

Carbohydrates: 




at: 1.7 



Ash: 1.8 



1800 CALORIES 
PER POUND 



ater:12.6 1750caldr.es 

Fat: 2.2 p ER POUND 



Fat: 5J 



Ash: 




hydrates: 73.2 ^^^^sh: 2.0 
Fuel value 



ater:11.0 1600 calories Water: 12.1 

otei n .- 1 1 . 8 FVoteinTSX 



arbo 

^n_W h y d,:a tes:6a2 



Fuel value- 



Fat:1. 



Carbo- 
■Effl hydrate 3 :73.9X^A3h:1.9 

1720 calories Fuel valuf 

PER POUND EB^an 



1750 CALORIES 
PER POUND 




at: £.0 



sh: 1.0 



1720 CALORIES 
PER POUND 



Fig. 2 



LESSON V— SECTION B 
MAKING OF CAKE AND PASTRY 

CAKE MAKING 

All cakes may be classified under one of two 
headings; that is, they either contain fat and are 
then called butter cakes, or they do not contain 
fat, and are then called sponge cakes. The general 
method of handling each type is illustrated by the 
"plain cake" and the "hot water sponge cake." 
If a butter cake of very fine quality is desired, 
separate the egg, using only the beaten yolk at 
first, then fold in the beaten white just before the 
mixture is poured into the baking pan. 

GENERAL RULES FOR BAKING 

In baking, divide the time into quarters. First 
quarter, mixture should begin to rise. 

Second quarter, mixture continues rising and 
begins to brown. 

Third quarter, mixture continues browning. 

Fourth quarter, mixture finishes baking and 
shrinks from pan. 

35 



36 HOME DIETETICS 

Cake should often be looked at during the bak- 
ing. If the oven door is opened and closed care- 
fully there is no danger of the cake falling. 

Cake should not be moved in the oven until it 
is fully risen. After this time it may be moved 
so that it will brown evenly. 

Cake, when done, shrinks from the pan and does 
not retain indentation if pressed with the finger. 
It is wise to test with a small toothpick. If the 
toothpick comes out clean the cake is thoroughly 
done. 

Cake will crack if too much flour has been used, 
or if the oven is too hot. 







PLAIN 


CAKE 










(Home 


Recipe) 






iM< 


:. flour 






y 2 c. 


sugar 


2^ t. baking powder 




1 egg 




%t. 


salt 






He. 


milk 



Y± c. butter or other shortening % t. vanilla 

(Individual Recipe) 
5 tb. flour 3 tb. sugar 

}4, t. baking powder 1 tb. egg 

y& t. salt 2 tb. milk 

1 tb. butter or other shortening 3 drops flavoring 

Method. — Mix and sift dry ingredients. Cream fat, add 
sugar and continue creaming and then add beaten egg. Add 
flour and milk alternately, adding a little flour first to prevent 
curdling. Stir in flavoring. Bake in moderate oven 20 
minutes. 



MAKING OF CAKE AND PASTRY 37 

HOT WATER SPONGE CAKE 

(Home Recipe) 

1 c. flour 1 c. sugar 

\}/% t. baking powder 6 tb. hot water 

yi t. salt 34 t. lemon extract 

2 egg yolks 2 egg whites 

Method. — Mix and sift dry ingredients and set aside. Beat 
egg yolks until thick and lemon colored; add % the sugar 
gradually, and continue beating; then add water, remaining 
sugar and extract. Fold in the flour, and finally the stiffly 
beaten egg whites. Bake 25 min. in a moderate oven in a 
buttered and floured shallow pan. 

PASTRY 

The use of pastry and its ease of digestion is a 
subject concerning which there is much disagree- 
ment. In general, it may be said that a tender, 
rich pastry is just as fully digested as many more 
simple foods, but a tough or "soggy" pastry may 
prove difficult of digestion. In the case of any 
digestive disorders, especially intestinal, it is wiser 
to omit pastry from the diet. 

Pastry consists of fat and starch which makes it 
a very concentrated food. It should therefore be 
considered as a substantial food rather than as a 
delicacy to be added to an already sufficient meal. 
More trouble comes from overeating, when pie is 
used as a dessert at a hearty meal, than from the 
indigestibility of the pastry itself. 



38 HOME DIETETICS 

The air incorporated in the mixture and the 
steam generated from the water used, are the 
leavens which make pastry light. It is necessary- 
then to sift the flour, to cut in the fat, and to 
handle the dough lightly so that as much air as 
possible may become entangled in the mixture. 
If properly handled, a light, flaky product should 
always result. 

APPLE PIE 

CRUST 

(Home Recipe) 

i}4, c. sifted flour 3^ c. lard or a commercial lard 

% t- salt substitute 

3% tb. cold water 

(Individual Recipe) 

4^2 tb. sifted flour 34 *• sa lt 

i % tb. lard or a commercial i tb. cold water 
lard substitute 

Method. — Stir flour and salt together, then cut in the shorten- 
ing with two knives until it looks mealy. Add the water gradu- 
ally, cutting it in with a knife. When all is moist, turn on a 
lightly-floured board and roll }£ inch thick. 

FILLING 

Sprinkle lower crust with 2 tb. flour, then add % c. sugar. 
Pare apples, slice them, and place in orderly manner. Add 34 t. 
salt, 34 t. cinnamon, or few grains of nutmeg, and J^ tb. butter. 
Cover with upper crust and bake in moderate oven 45-60 min. 



MAKING OF CAKE AND PASTRY 39 

(Individual Recipe) 
^2 apple J4 t. butter 

1 tb. sugar 1 t. flour 

Y\^, t. cinnamon or few grains of nutmeg 

References 

Cereal Breakfast Foods. By Charles D. Woods and Harry 
Snyder. Pp. 32. 1906. (U. S. Department of Agriculture, 
Farmers' Bulletin 249.) 

Use of Corn, Kafir, and Cowpeas in the Home. By C. F. 
Langworthy and Caroline L. Hunt. Pp. 12. 1913. (U. S. 
Department of Agriculture, Farmers' Bulletin 559.) 

Corn Meal as a Food and Ways of Using It. By C. F. Lang- 
worthy and Caroline L. Hunt. Pp. 24. 1914. (U. S. Depart- 
ment of Agriculture, Farmers' Bulletin 565.) 



LESSON VI— SECTION A 
CEREALS— BREAD MAKING 

Wheat, corn and rye are the grains most com- 
monly used in bread making. The wheat flour is 
best adapted for bread making as it contains the 
gluten (a protein) in the right proportions and of 
the right nature to form a spongy loaf. Except 
for a slight deficiency in fat, wheat bread is a per- 
fect food and we supply the need by the addition 
of butter. Rye ranks next to wheat in importance 
for bread making, but it is best used in combina- 
tion with wheat, because alone, it makes a heavy, 
sticky, moist bread. Corn needs to be combined 
with wheat also, for if used alone the bread is 
crumbly, owing to the lack of gluten. 

In a cross-section of wheat three distinct parts 
are found; the bran, the endosperm, and the germ. 
The outside coat or bran is fibrous material, con- 
taining valuable mineral matter, protein, and 
a pigment which gives the wheat a brown color. 
The germ is the tiny plantlet or embryo. When 
growing, the little plant needs nourishment before 
it can get to the earth; so "Mother Nature" stores 

40 



CEREALS — BREAD MAKING 



41 



up a supply in the endosperm. The endosperm 
is made of irregular cells, separated by walls of 
delicate woody fiber or cellulose. Packed away 
in the cells are tiny grains of starch. The spaces 



GERM 




BRAN 



ENDOSPERM 



Fig. 3. — Cross-section of Wheat. 

between the grains are filled principally with 
gluten. 

There are several varieties of wheat flour, de- 
pending upon the part of the grain used. Graham 
flour is made from the whole grain. The food 



42 HOME DIETETICS 

value is high because of the presence of the germ 
which contains a larger portion of fat than the 
rest of the seed. For this very reason though the 
flour will not keep as the fat becomes rancid. 
There is a large proportion of minerals and also of 
protein, but the protein is stored up in the coarse, 
indigestible bran; so, graham flour often has a 
slightly smaller amount of digestible protein than 
fine white flour. In whole wheat flour the outer 

husks and the germ a re removed ; 

while in the higher grade white 

flours all the bran is removed; 

that is, only the endosperm is 

used. 

Pastry flour is made from 

winter wheat, which contains 
Fig. 4. — Yeast ' 

Highly Magnified. les S gluten than spring wheat, 
from which bread flour is made. 
The pastry flour is cheaper, being made from lower 
priced wheat. In using bread flour in place of 
pastry flour for cakes, etc., the general rule is to 
use two tablespoons less to a cupful. 

Fermented is the term sometimes applied to 
breads in which yeast is used as a leavening agent. 
The yeast is a tiny, microscopic plant which grows 
by the simple process known as budding. Yeast, 
like any other plant, needs light, heat, and mois- 
ture for its growth. The temperature most favor- 




CEREALS — BREAD MAKING 43 

able is from 70 to 75°F. If colder than this, its 
growth may be retarded altogether. Above 90°F. 
the conditions are favorable for the growth of 
lactic acid bacteria and the bread "sours." Sugar 
feeds the yeast; so when added to the sponge it 
hastens the growth. The starch of the flour is 
to some extent converted into sugar and thereby 
serves the same purpose. Salt retards the growth 
of the yeast somewhat, but we add it because it 
seems necessary to season the bread to our taste. 
The soluble carbohydrates are acted upon by the 
yeast and converted into alcohol and carbon- 
dioxid. The carbon-dioxid gas becomes en- 
tangled in the gluten, and by expansion when 
heated, raises the bread. 

We begin the bread with either a sponge or 
"hard loaf," using liquid, dry, or compressed 
yeast. The compressed yeast proves very satis- 
factory, but should never be used unless light in 
color and without dark streaks. The bread should 
be kneaded thoroughly in order to incorporate the 
ingredients. It should be covered and set in a 
warm place until its bulk is doubled. The second 
kneading breaks up the bubbles of gas, thus pre- 
venting the formation of large holes in the bread ; 
and spreads the fermentation through the mixture. 
During the second kneading add as little flour as 



44 HOME DIETETICS 

possible. Shape and put into greased pans and 
again let it rise to double its bulk. 

The bread is baked to kill the ferment; to render 
the starch more soluble, and therefore, more 
digestible; to drive off the alcohol; to expand the 
carbon-dioxid and thus raise the mixture and 
to improve the flavor. The oven must be hot 
enough to raise the loaf to a temperature of 2i2°F. 
The best temperature for the oven is from 400 
to 500 . 

The bread shrinks from the pan when it is 
done, does not crack, and gives a hollow sound 
when tapped. Remove from the pan and cover 
lightly to cool. 



LESSON VI.— SECTION B 

BREAD MAKING AND COOKING OF 
BREAKFAST CEREALS 

BREAD 

(One Loaf) 

i c. milk or water Y± yeastcake (dissolved in }£ c 

2 t. lard or other shortening lukewarm water) 

2 t. sugar 3 c. (?) sifted flour 

i t. salt 

(Individual Recipe) 

3^ c. milk J4 to^ yeastcake (dissolved in 
L£ t. lard or other shortening i tb. lukewarm water) 

% t. sugar % c. sifted flour 
% t. salt 

Method. — Scald milk or boil water; add shortening, sugar, 
and salt, and let stand until lukewarm. Add dissolved yeast- 
cake and then flour, stirring until smooth. Remove to floured 
board and knead until it is easily elastic (15-20 min.). Return 
to bowl, cover and set in warm place to rise. When the dough 
doubles its bulk knead into shape, cover and let rise a second 
time. Bake in moderate oven 45 min. to 1 hr. 

A larger proportion of yeast is used in the class 
recipe in order to secure quicker results. One- 
half yeastcake is necessary for a two-hour lesson, 
provided the complete process is shown. 

45 



46 HOME DIETETICS 

FANCY BREAD 

Proceed as above until the second kneading, then rolls of 
various sorts may be made. 

CLEFT ROLLS 

After kneading, make into small balls. Set the rolls to rise 
in a warm place. When they have reached double their size, 
cut the roll across the top about an inch deep. Brush the top 
with water and bake until a golden brown. 

PARKER HOUSE ROLLS 

Add 1 tb. sugar and 2 t. of butter to the dough. Knead 
thoroughly, then roll to one fourth inch in thickness, cut out 
with a biscuit cutter, brush lightly with butter, and fold. 
Place in a greased pan one inch apart. Let rise and bake in 
a hot oven for ten or fifteen minutes. 

BREAKFAST CEREALS 

Breakfast cereals are specially milled or other- 
wise prepared foods, some of which are partially, 
others thoroughly, cooked at the factory. The 
uncooked cereal breakfast foods require long and 
slow cooking in order to break down the cell walls 
and free the stored starch grains so that they may 
be readily acted upon by the digestive juices. If 
a coal range is constantly in use the problem is 
easily met; otherwise, it is advisable to resort to a 
tireless cooker. Many forms of tireless cookers 



CEREALS — BREAD MAKING 



47 



are on the market, but it is easy to make one at 
home if one understands the principle. 1 

Look cereal over carefully, removing any bits 
of paper from the container or other foreign sub- 
stance, if found. Stir the required amount of 
cereal gradually into the required amount of boil- 
ing salted water. Boil, stirring constantly, un- 
til it begins to thicken. Complete the cooking by 
steaming. 

Proportions 



Amount 


Kind 


Water 


Salt 


Time 


I C. 


Rice (boiled) 


8-12 C. 


I t. 


30 min. 


I c. 


Rice (steamed) 


4C. 


I t. 


1-3 hrs. 


I c. 


Granular 


2-6 c. 


I t. 


30 min.-i hr. 


I c. 


Hominy 


4C. 


I t. 


1 hr.+ 


I c. 


Corn meal 


4C. 


I t. 


1-3 hrs. 


I c. 


Rolled oats 


2-3 c 


I t. 


1-3 hrs. 


I c. 


Oat meal 


4C 


I t. 


3-4 hrs. 



(Individual Recipe) 

1 tb. cream of wheat }£ t. salt 

% c. water 

To mold a cereal: Pour any cooked cereal into a dish rinsed 
in cold water. Let stand until cold. 

Fried mush: Cut molded cereal into slices, dip in flour and 
saute in hot fat. 

Additions to granular cereals: For the sake of variety, dates 
or figs, cut into pieces, may be added to cereals just before 
serving, or they may be cooked with the cereals, if preferred. 

1 U. S. Dept. Agr., Farmers' Bui. 771. 



48 HOME DIETETICS 

Ideal method of cooking cereal: Start it at night and place 
it in fireless cooker. Reheat in the morning. 

References 

Bread and Bread Making. By Helen W. Atwater. Pp. 47, 
Figs. 7. 1910. (U. S. Department of Agriculture, Farmers' 
Bulletin 389). Price, 5 cents. 

Cereal Breakfast Foods. By Charles D. Woods and Harry 
Snyder. Pp. 32. 1906. (U. S. Department of Agriculture, 
Farmers' Bulletin 249.) 

Corn Meal as a Food and Ways of Using It. By C. F. Lang- 
worthy and Caroline L. Hunt. Pp. 24. 1914. (U. S. Depart- 
ment of Agriculture, Farmers' Bulletin 565.) 



LESSON VII— SECTION A 
MEAT SUBSTITUTES 

Meats are common sources of protein and fat 
in the diet. These constituents can be and are ob- 
tained from other foods in greater or smaller pro- 
portion. Milk and eggs (see Lesson III) and 
cheese are common substitutes for meat, and so 
are the dry legumes (beans, peas, lentils, peanuts, 
etc.). Nuts are also used. 

Cheese. — Cheese is a concentrated form of food. 
It is rich in both protein and fat. In combination 
with starchy food it may frequently be used as a 
substitute for meat. Experiments have proved 
that cheese does not ordinarily cause indigestion 
and neither is it a frequent cause for constipation. 

Cheese should be kept wrapped in a slightly 
damp cloth or in paraffin paper and then in wrap- 
ping paper. It should be kept in a cool place. 
Never cover cheese in a dish from which the air 
has been wholly excluded, as it molds more readily 
under such conditions. 

Legumes. — Beans, peas, cowpeas, and lentils 
contain a larger percentage of protein than other 
vegetables, and a majority of these show a high 
percentage of carbohydrate. In addition the 

49 



5° 



HOME DIETETICS 



legumes are valuable sources of potassium, phos- 
phorus, iron, and calcium salts. 



Composition of Fresh and Dried Legumes Compared with 

That of Other Foods 

Farmers' Bulletin No. 121 



Material 



Water 



Pro- 
tein 



Fat 



Car- 
bohy- 
drates 



Ash 



Fuel 
value 

per 
pound 



Fresh legumes: 

String beans 

Whole pods of Dolichos ses- 
quipedalis 

Sugar peas or string peas. . 

Shelled kidney beans 

Shelled Lima beans 

Shelled peas 

Shelled cowpeas 

Canned string beans 

Canned Lima beans 

Canned kidney beans 

Canned peas 

Canned baked beans 

Peanut butter 

Dried legumes: 

Lima beans 

Navy beans 

Frijoles 

Lentils 

Dried peas 

Cowpeas 

Soy beans 

Chick-pea" 

Peanuts 

St. John'sbread (carobbean) 

Potatoes 

Cabbage 

Tomatoes 

Rolled oats 

Wheat breakfast foods 

Spring-wheat flour 

Winter- wheat flour 

Lean beef 

Dried beef 

Milk 

Cheese 

Butter 

Eggs 



Per 

cent. 
89.2 

79-9 
81.8 
58. 9 
68.5 
74-6 
65-9 
93-7 
79. S 
72.7 
85.3 
68.9 
2.1 

10.4 

12.6 

7-5 

8.4 

95 

130 

10.8 

14.8 

9.2 

ISO 

78.3 

91-5 

94-3 

7-7 

9.6 

12.3 

11. 9 

70.0 

S4-3 

87.0 

34-2 

11. o 

737 



Per 

cent. 
2.3 

4-5 
3-4 
9-4 
7-1 
7-0 
9-4 
1 .1 
4.0 
7-0 
3-6 
6.9 
29.3 

18. 1 

22. s 

21 .9 

25-7 

24.6 

21 .4. 

34-0 

12 .4 

25.8 

5-9 

2.2 

1.6 

■ 9 

16.7 

12. 1 

11. 7 

10.7 

21.3 

30.0 

3-3 

25-9 

1 .0 

14.8 



Per 
cent. 
0.3 

• 5 

• 4 
.6 

• 7 

• 5 
.6 



2.5 
46. 5 



1.8 
1-3 
1 .0 
1.0 
1.4 

16.8 
6.7 

38.6 
1.3 

. I 

.3 

.4 
7.3 



1 .1 

I .0 



7.9 
6.5 

4-4 
33-7 
85.0 
10.5 



Per 

cent. 
7-4 

139 
13.7 
29. 1 
22 .0 
16.9 
22.7 

3-8 
14.6 
18. 5 

9-8 
19.6 
17. 1 

65. 9 
59-6 
65. 1 
59-2 
62 .0 
60.8 
33-7 
63 -3 
24.4 
75-3 
18.4 
5-6 
39 
66.2 
75.2 
74-5 
75-8 

• 4 
5-0 
2.4 



Per 

cent. 
0.8 

1 .2 
• 7 
2.0 
1.7 
1.0 
1.4 
1.3 
1.6 
1.6 
1.1 
2.1 
50 

4.1 
3-5 
4.2 

5-7 
2.9 



2.5 
1.0 



1.3 

• 4 
.6 

1 .1 
9.1 

• 7 
3.8 
30 
1 .0 



Cal- 
ories 
195 

365 
335 
740 
570 
465 
620 
95 
360 
480 
255 
600 
2,825 

1,625 

1,605 

1,695 

1,620 

1,655 

1,590 

i,970 

1,690 

2,560 

1,565 

385 

145 

105 

1,850 

1,700 

1,650 

1,650 

730 

840 

325 

I.9S0 

3,605 

720 



MEAT SUBSTITUTES 5 1 

In view of the low cost and high nutritive value, 
dried legumes should be used frequently; not only 
as a meat substitute but to give a pleasing variety 
to the diet. 

Care in the preparation of legumes is very im- 
portant both as regards the digestibility and the 
flavor. The dried legumes should be soaked over 
night in water to which a little baking soda has 
been added. These vegetables require long cook- 
ing to soften the cellulose and also to develop the 
flavor. A little soda added to the water in which 
they are cooked also aids in softening the cellulose 
and neutralizes the vegetable acid found in some 
of the legumes. 

Although these foods are comparatively cheap 
the fuel required to cook them so long a time may 
increase their cost unless they are prepared on a 
day when the range is being used for other pur- 
poses, as, for laundry. The tireless cooker is sat- 
isfactory in cooking these dried foods. 

Nuts. — Nuts serve as an excellent source of 
energy and may replace, to a considerable extent, 
other proteins in the diet. They are a concen- 
trated food and therefore need, even more than 
meat, to be accompanied by fresh vegetables or 
fruits or other watery and bulky foods. When 
added to an already hearty meal, nuts may be the 
cause of digestive disturbances. 



LESSON VII— SECTION B 

COOKERY OF CHEESE, LEGUMES, AND 
NUTS 

ESCALLOPED Cx\BBAGE 
(Home Recipe) 
2 c. cooked, chopped cabbage \& c. grated cheese 
i c. medium white sauce 3^ c. buttered crumbs 

(Individual Recipe) 

y% c. cooked, chopped cabbage i tb. grated cheese 
34 c. medium white sauce 2 tb. buttered crumbs 

Method. — Melt the cheese in the sauce, add the cabbage, put 
into a baking dish and cover with crumbs. Brown in the oven. 

Other vegetables may be cooked and substituted for the cab- 
bage such as onions, cauliflower, and potatoes. 

MEDIUM-THICK WHITE SAUCE 

(Home Recipe) 
2 tb. butter }4 t. pepper 

2 tb. flour i c. milk 



X A t. salt 



(Individ oal Recipe) 



i t. butter Speck pepper 

i t. flour 
H t. salt 
3^ c. milk 

5* 



COOKERY OF CHEESE, LEGUMES, AND NUTS 53 

Method. — Melt the butter, add flour and seasonings and cook 
until frothy. Add the milk gradually, stirring constantly, until 
the mixture boils up once. Set aside in double boiler until used. 

BOILED MACARONI (OR SPAGHETTI) 

Break macaroni into one-inch pieces, then put it into boiling, 
salted water and cook until soft (30 minutes at least). Pour into 
strainer and turn cold water over macaroni. Macaroni doubles 
its bulk in boiling. 

BAKED MACARONI AND CHEESE 
(Home Recipe) 

2 c. boiled macaroni 1 c. medium white sauce 

4 t. grated cheese Buttered crumbs 

(Individual Recipe) 
Use }/i of above recipe. 

Method. — In buttered baking dish put layers of macaroni, 
sprinkled with grated cheese. Pour medium white sauce over 
it, cover with buttered crumbs and brown in the oven. 

BUTTERED CRUMBS 

1-2 tb. butter to 1 c. crumbs. Melt butter and stir through 
crumbs. 

BAKED BEANS 
(Home Recipe) 

2 c. beans 1 t. salt 

2 tb. molasses or brown sugar 2 oz. salt pork or bacon 
¥± t. mustard 

Wash and soak beans overnight. Add a little baking soda 
and cook until the skins easily slip from the bean (easily deter- 



54 HOME DIETETICS 

mined by taking a bean on tip of spoon and blowing on it). 
Add the seasonings and the pork, which has been previously 
scraped and scored (cut in strips just through the rind). 

Cover and bake slowly for 6 to 8 hours; uncover the last hour 
of the cooking so that the rind of the meat may become brown 
and crisp. If less seasoning is preferred, the amount of molasses 
or sugar may be cut down. 

BEAN LOAF 1 

(Home Recipe) 
2 c. cold, baked beans i tb. finely minced onion 

i egg, beaten 2 tb. catsup 

i c. bread crumbs Salt and pepper 

Combine the ingredients and shape them into a loaf. Bake 
3^ hour. Serve with strips of broiled bacon on top. 

BEAN SANDWICHES 1 
(Home Recipe) 
i c. cold baked bean pulp Salad dressing enough to 

i tb. melted butter or cream moisten 

i t. finely minced onion 

Spread the mixture on thin slices of buttered bread. 

NUT LOAF 
(Home Recipe) 
2 c. soft bread crumbs i% t. salt 

i c. chopped nut meats J4 t. pepper 

i egg \i t. good table sauce 

3^ c. hot water or stock Few drops of onion juice 

Mix the ingredients and put into a bread pan. Bake i hour, 
basting twice with melted butter. 

1 Cornell Bulletin, Beans and Similar Vegetables as Food by 
Lucile Brewer and Helen Canon. 



COOKERY OF CHEESE, LEGUMES, AND NUTS 55 

References 

Beans, Peas, and Other Legumes as Food. By Mary Hinman 
Abel. Pp. 38, Figs. 10. 1906. (U. S. Department of Agricul- 
ture, Farmers' Bulletin 121.) 

Nuts and Their Uses as Food. By M.E.Jaffa. Pp. 28, Fig. 1. 
1908. (U. S. Department of Agriculture, Farmers' Bulletin 
332.) Price, 5 cents. 

Cheese and Its Economical Uses in the Diet. By C. F. Lang- 
worthy and Caroline L. Hunt. Pp. 40. 1912. (U. S. Depart- 
ment of Agriculture, Farmers' Bulletin 487.) 



LESSON VIII— SECTION A 
VEGETABLES AND FRUITS 

Vegetables, except beans, peas and other 
legumes, are usually poor in protein and fat and 
owe their nutritive value largely to carbohy- 
drates. The latter consist mainly of starch, 
cellulose, and small amounts of sugar. They also 
contain relatively large proportions of important 
mineral nutrients. It should be remembered that 
vegetables often are more than half water and 
that their fuel value is therefore lower than might 
be supposed from their bulk. This bulk, however, 
is often useful in the diet (see p. no) and does not 
lessen the value of vegetables in the ordinary diet. 

In cooking, starchy vegetables should be placed 
in boiling water or in a hot oven, as the case may be, 
as experience has shown that this gives the best 
results. Vegetables should not be salted until 
they have been cooking about ten minutes, be- 
cause the salt tends to draw out the juices. 

Vegetables having a sweet, mild-flavored juice, 
as string beans and green peas, should be cooked 
in a covered utensil in a small quantity of water, 

56 



VEGETABLES AKD FRUITS 57 

which is served with the vegetable. Vegetables 
having a strong juice, as onions, cabbage, and 
cauliflower, should be cooked in an uncovered 
utensil in a large quantity of water,, which is not 
usually served with the vegetable but which may 
be used for soup making. In the first class, the 
purpose is to retain all the sweetness and flavor; 
in the second class, the purpose is to make the 
vegetables more palatable and less likely to cause 
digestive disturbance by modifying the flavor. 
With potatoes the matter of quantity of water is 
one of convenience chiefly. 

Great care should be taken not to overcook 
vegetables, as this injures the color and flavor and 
may make them likely to cause digestive disturb- 
ances. Cook only long enough to make them 
tender. 

Fruits. — The nutritive value of fresh fruits, in 
proportion to their bulk, is low and is due largely 
to the sugar and the mineral matters present. 
After drying, fruits are much richer than when 
fresh, dates, raisins, figs, and prunes containing 50 
to 75 per cent, of grape and other sugars. Fruits 
are valuable in the dietary chiefly because of the 
salts and acids which they contain and because of 
the bulk of water and cellulose or woody fiber. 
These things tend to stimulate digestion and ex- 
cretion and the mineral salts are important for 



58 HOME DIETETICS 

body building and for other physiological purposes. 
Some dried fruits and fruit juices, like many of the 
fresh fruits, are useful for their laxative properties. 
As fruits rip.en, starch and similar carbohydrates 
are changed into sugar, flavor develops, and tex- 
ture softens. As a whole, fruits are well digested. 
Stewed fruits, as a rule, are preferable to raw for 
young children because of the softening of cellulose 
during cooking and because bacteria which may be 
in the raw fruit are destroyed. 



COOKERY OF VEGETABLES 

~- 



59 



U S Deportment of Agriculture 

Orfce of Eipcrmwnt Stations 

AC True: Director 



FVepared by 

CFLANGWORTHY 

Eipert n Charge of Nutrition Investigation* 



COMPOSITION OF FOOD MATERIALS 



L__ I f . \ . : J 

Fat Carbohydrates Ash 




Fuel Volue 
1 Sq In Equals 
1000 Calorie* 



NAVY BEAM, DRY, 

Vater.12.6 
FVoteinTi 




C&rbohjd 



Z^OcalOR.CS PCR POUND 1600 QALO* PCR POUND 

STRING SCAN, GREEN. 

_Ash : 0.8 

Fat: 0.3 

Voter, : 2.3 



Carbohydrates:/. 



Water: 89.2 




Fuel vaiuc 

D 

195 CALORICS PCR POUND 

CORN, GREEN 



:75 A 



Carbo 



■ i:i>i«""»'»»;:".:: :;,ji,iiiiii»ii,. i»j»«»" 



hydrates-.19.7 
sh-.0.7 



Fuel 



1 



500 i 



— Fat:1J 






Fig. 5 . 



6o 



COOKERY OF VEGETABLES 



US Department of Agriculture 

Office of Experiment Stations 

A.C.True:Oireotor 



: 



Pretem Fat 



Carbohydrates 



rVepared by 

C.fTLANGWORTh'Y 

Expert m Charge of Nutrition Investigations 



Fuel Value 
1. Sa In. Equals 
1000 Calories 



Water 




W 
Pro1 

Carbohydrates: 9. 
ier.83.0 




oteirv 1j0 
at: 0.5 

Carbohydrates: 13.5 



,t:0.3 

Ash-. 0.6 

Fuel VALUE 

££5 CALORIES 
PER POUND 



Protein.- 2.2 




Carbohydrates: 18A ^^Water: 78.3 
Fuel value 

Carb 
385 CALORIES per pound 




mmmmmfr-' . .. - 

Fig. 6 



LESSON VIII— SECTION B 
COOKERY OF VEGETABLES 

BOILED POTATO 

Wash in cold water and remove bruised or decayed places. 
If skins are removed, put the pared potatoes at once into cold 
water, so that they will not turn dark. If they are cooked with 
the skins on, more of the mineral matter just under the skin is 
retained. If potatoes vary in size, cut the larger ones in two 
pieces. Put into boiling water and cook until tender. The 
water should boil all the time, but not too hard. Salt at the 
end of ten minutes. When tender, drain off the water, remove 
lid, shake the saucepan gently over the stove, cover with a cloth, 
and stand on the back of the stove. 

BAKED POTATO 

Bake in a hot oven from 45 minutes to 1 hour, turning once or 
twice. When soft, break the skin, to allow the steam to escape, 
and serve at once. 

CREAMED VEGETABLES 

To cream vegetables, use one cupful of cooked vegetables, cut 
into one-half inch cubes, to one cupful of medium-thick white 
sauce. (Seep. 52.) Heat in oven or on top of stove and serve 
at once. 

CREAM OF VEGETABLE SOUPS 

Cream of vegetable soups are nutritious and are a palatable 
dish to serve at luncheon or supper. Great care should be used 
in combining acid vegetables, such as tomatoes, with milk, as 

61 



62 HOME DIETETICS 

the milk may curdle and spoil the texture of the dish. A very 
small quantity of soda added to the puree (strained vegetable 
pulp) will neutralize the acid and then it may be added to the 
milk. 

GENERAL DIRECTIONS 

Cook vegetables until soft. Strain the vegetables and keep 
the stock in which they are cooked. 

Make a thin white sauce, using i tb. butter, i tb. flour, % t. 
salt, and }i t. pepper, to i c. liquid (milk or stock, or part of 
each). 

Add the strained vegetable (puree) to the white sauce, then 
reheat and serve at once. 

Onion or other seasoning vegetable may be cooked with the 
vegetables and discarded just before straining. 

TOMATO BISQUE 
Equal quantities thin white sauce and tomato puree. 

(Individual Recipe) 

i t. butter f. g. pepper 

i t. flour 34 c. milk 

3^ t. salt L£ c. strained tomato 

}i t. soda 

Make a thin white sauce. Heat the strained tomato in a 
saucepan, add the soda. When effervescence has ceased, add 
slowly to the sauce, stirring constantly. Reheat but do not boil 
after materials are blended. Note: — If stronger flavor is liked, 
double the quantity of tomato. 

BREAD STICKS 
To Serve With the Soup 

Cut bread }£ inch thick, spread with butter, cut into length- 
wise strips, dust lightly with paprika, and brown in oven. 



COOKERY OF VEGETABLES 63 

CROUTONS 

Same as bread sticks, except that the strips are cut into 
cubes and then browned. 

References 

Use of Fruit as Food. By C. F. Langworthy. Pp. 38, Fig. 1. 
1907. (U. S. Department of Agriculture, Farmers' Bulletin 
293.) Price, s cents. 

Potatoes and Other Root Crops as Food. By C. F. Lang- 
worthy. Pp. 45, Figs. 4. 1907. (U. S. Department of Agri- 
culture, Farmers' Bulletin 295.) Price, 5 cents. 

Turnips, Beets, and Other Succulent Roots, and Their Use as 
Food. By C. F. Langworthy. (U. S. Department of Agri- 
culture Bulletin.) Price, 5 cents. 

Green Vegetables and Their Uses in the Diet. By C. F. Lang- 
worthy. Pp. 16, Fig. 1. 1912. (U. S. Department of Agri- 
culture, Yearbook Separate 582.) Price, 5 cents. 



LESSON IX— SECTION A 
DIGESTION 

The process of digestion includes the changes 
which the food undergoes in the digestive tract 
before it can be absorbed into the body tissue. 
The food is taken into the mouth where it is 
ground by the teeth and mixed with the saliva. 
Some of the starchy portion is changed to sugar 
by an enzym or ferment, known as "ptyalin," 
which is present in the salivary secretion. It was 
formerly believed that this transformation of 
starch to sugar was largely accomplished in the 
mouth but it is now recognized that only a small 
portion of the starch is changed in the mouth. 
However, this does not lessen the need of thor- 
oughly chewing the food, since it is more readily 
acted upon by the other digestive fluids in the 
stomach and intestine after being finely divided 
and softened by the saliva. 

On being swallowed the food goes beyond volun- 
tary control and is carried by the action of invol- 
untary muscles through the esophagus or tube 
leading from the mouth into the stomach. 

64 



DIGESTION 65 

In the stomach the food is acted upon by the 
ferments pepsin and rennin, which are present in 
the gastric juice, ted by glands in the walls 

<>f the stomach. Mingled with the gastrin juice 
h free bydrochlori< add, the presence of which is 
to render the pepsin active. The pep- 
sin ait- iipoo the protein components of the food 
and breaks them down into simpler soluble BUD- 
stances (profc ad pepi hit h in turn 

undergo Further changes in the intestine. The 
rennin causes the curdling 1 ilation 0! the 

protein in milk, and th|s be Qecessary for 

the action of the pepsin. The explanation <»f the 
at tion of rennin i finitely known, since the 

ulated mass of milk protein must be dissolved 
i and rennin is present in the stoma* I 
animals do1 eating milk as a pari of their normal 
diet. The ferments of the stomach have no effe< t 
upon the starchy portion ot' the food hut tie 
tion ^i the ptyalin from the saliva continui 
some time after the food reaches the Btomach. 

Generally speaking, the fats in the f 1 are not 

I upon by the gastrin ferments to any greal 
extent hut the * ell walls whit h en< lose the fat are 
dissolved and the fat is set free. The digestive 
changes which take place in the Btomach, like the 
hydrolysis of starch in the mouth, are regarded 
as largely of a preliminary character. 



66 HOME DIETETICS 

From the stomach the food passes into the small 
intestine through which it is propelled by the peris- 
taltic movements and where the most important 
digestive changes take place. In the intestine 
are three secretions — the bile, the pancreatic juice, 
and the secretions from the glands in the walls of 
the intestine itself. All of these secretions are 
alkaline and neutralize the acid brought in with 
the food from the stomach so that the digestive 
processes which take place in the intestine are 
carried out in a slightly alkaline or neutral medium. 

The pancreatic secretion contains an enzym 
known as "pancreatic amylase" or "amylopsin," 
which acts like the ptyalin of the saliva and com- 
pletes the transformation of the starch into sugar. 
The pancreatic secretion also contains an enzym 
known as "steapsin" or "lipase," which hydrol- 
izes the fatty portions of the food, splitting them 
up into glycerin and fatty acids. The pancreatic 
juice contains an enzym, trypsin, which completes 
the process of breaking the protein components 
of the food down into peptones and breaks these 
peptones down still further into simpler com- 
pounds, called amino acids. 

The secretions of the intestine contain the en- 
zyms maltase, lactase, and invertase, which split 
the more complex sugars into simpler forms. 

After the various components of the food have 



DIGESTION (,- 

been broken down into simpler substances they 

are absorbed through the walls of the digestive 
tract by the blood system and utilized by the 
body. Absorption begins in the stomach where 
mineral salts and some soluble peptones may be 
taken up by the blood, but most of it is done in 
the intestine. 



LESSON IX— SECTION B 

COOKERY OF FRUITS AND MAKING OF 
SALADS 

BAKED APPLES 

Select apples of uniform size. Wash, and remove core, leav- 
ing the blossom end. Fill the cavity with sugar and flavor with 
lemon juice or cinnamon, if desired. Place apples in baking 
dish, add enough hot water to cover the bottom of the dish and 
bake until tender (20 to 45 min.), basting every 10 minutes. 

STEWED PRUNES 

(Home Recipe) 

yi lb. prunes }i lemon, sliced 

1 c. sugar (?) 

Wash and soak prunes overnight in water or sweet cider, 
enough to cover them. Add sugar and lemon to the water and 
cook 30 minutes. Omit the sugar and lemon if cider is used. 

SALADS 

Salads. — Salads give a pleasing variety to the 
diet and if well prepared are both wholesome and 
palatable. They are made in a great variety of 
ways and may be composed of meat, fish, vege- 
tables, and fruit, either alone or in combination. 

68 



COOKERY OF FRUITS AND MAKING OF SALADS 69 

Salads made of fresh green vegetables have little 
nutritive value except from the dressing served on 
them and the mineral matters which they some- 
times provide. They are suitable to serve at 
dinner after a substantial course. The material 
used in them should be crisp and cold and the 
dressing should be added at the table or just be- 
fore the salad is served. 

Salads of substantial materials such as meat, 
fish, eggs, and cheese, may well form the main 
course at luncheon or supper. It i> quite common 
after cutting the materials in the proper shape and 
form, to mix a little oil and vinegar with them some 
time before serving, so that these may be absorbed. 
Such salads are often combined with crisp, fresh 
vegetables, which should be treated as described 
in the preceding paragraph. 

French dressings are more suitable for light 
salads of fruit and vegetables; and mayonnaise, 
cooked, or cream dressings for the heavier salads. 

MAYONNAISE DRESSING 

(Home Recipe) 

1 c. olive oil ^2 t. salt 

2 tb. beaten egg f.g. cayenne or paprika 

2 tb. lemon juice or vinegar 

Beat the egg with a dover egg-beater; add seasonings, includ- 
ing acid, and then add oil, a teaspoonful at a time, beating after 
each addition. 



70 HOME DIETETICS 

BOILED DRESSING 



(Home Rec 


ipe) 


2 eggs 


3 tb. vinegar 


J-£ t. mustard 


i tb. butter 


y 2 t. salt 


yi c. hot water 



f.g. cayenne or paprika 

Mix the dry ingredients and beat with the egg until light. 
Add the vinegar and water and cook in a double boiler, stirring 
constantly until thick and smooth. Remove from the fire, 
stir in the butter, and set away to cool. 

FRENCH DRESSING 

(Home Recipe) 
4 tb. olive oil J£ t. salt 

2 tb. vinegar J^ t. pepper 

Mix ingredients and stir until well blended. Some prefer to 
add a few drops of lemon juice. 

POTATO SALAD 

Dice cold boiled potatoes. Add chopped onion, cucumbers, 
and hard-cooked egg. Mix lightly with either boiled dressing 
or mayonnaise. Use enough dressing to make very moist. 
Serve on lettuce and garnish with hard-cooked egg. 

TUNA FISH SALAD 

Season finely divided tuna (or more correctly in English, 
tunny) fish (canned) with lemon juice and allow to stand. Just 
before serving mix with chopped celery or cabbage and mayon- 
naise dressing. Serve on lettuce. 



COOKERY OF FRUITS AND MAKING OF SALADS 7 1 

BANANA SALAD 

Cut bananas lengthwise, dip in mayonnaise or boiled dressing, 
and roll in ground nut meats. Serve on lettuce. 

CHEESE SALAD 

Make cream or cottage cheese into balls, roll in chopped nuts, 
and serve on lettuce with mayonnaise dressing. 

References 

Principles of Nutrition and Nutritive Value of Food. By 
W. O. Atwater. Pp. 48, Figs. 2. 1902. (U. S. Department of 
Agriculture, Farmers' Bulletin 142.) 

School Lunches. By Caroline L. Hunt and Mabel Ward. 
Pp. 27. 1916. (U. S. Department of Agriculture, Farmers' 
Bulletin 712.) 



LESSON X— SECTION A 
FUEL VALUE AND DIETARY STANDARDS 

"A dietary is that amount and combination of 
food which will keep a person in full health pro- 
vided he is normal to begin with." Ellen H. 
Richards. 

A dietary standard is a guide for home and 
institution management, rather than expressive of 
physiological requirement, as the U. S. Depart- 
ment of Agriculture points out. The standard 
for an individual depends upon many conditions. 
A man doing muscular work in the open air re- 
quires more food than a man leading a sedentary 
life. A man in the prime of life needs more food 
than either an older man or a boy. In general, a 
man needs more food than a woman because of his 
larger body and more vigorous life. Individuality 
plays an important part in choosing food for a 
particular person. A person may like this or 
that and refuse to touch what he does not like. 
This is largely the result of training. A child 
should be taught to eat a variety of foods, includ- 
ing fruits and vegetables. Climate and season 

72 



FUEL VALUE AND DIETARY STANDARDS 73 

affect the appetite. In cold weather more heat- 
producing foods are needed, provided a person 
spends much time out of doors. 

Scientists have estimated that as a general rule 
a man at active work needs about 3000 calories of 
food per day; that a woman needs about 2400 
calories per day; that a boy from ten to six- 
teen years of age needs 2400 to 2700 calories 
of food per day. If very active, as he is when 
playing football or other active games, or at 
work, the boy needs a diet with much higher 
energy value — 3000 or 4500 calories, even. A 
girl from ten to sixteen years of age needs from 
1800 to 2400 calories per day. A younger child 
needs from 900 to 1500 calories per day. The pro- 
tein is less definitely determined than the energy, 
but 80 to 100 grams for 3000 calories of energy is a 
generally accepted figure. The dietary standard, 
to be consistent, should include figures for mineral 
matter, but these are difficult to give. It is gen- 
erally assumed, therefore, that a mixed diet 
including milk and vegetables and supplying 3000 
calories per day will provide the needed mineral 
matter. 

These figures express amounts of food, which 
seem rather difficult to understand, but when, in 
addition, the proportion of nutrients is considered, 
the problem is difficult. It is not possible for the 



74 



HOME DIETETICS 



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Poultry 

Fish 
Oysters 
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FUEL VALUE AND DIETARY STANDARDS 75 

average housewife to attempt to make accurate 
dietetic calculations. In fact, after the calcula- 
tions were made it would be necessary to see that 
each individual at the table had his particular 
portion if he were to have a so-called "balanced 
ration." 

The problem has been simplified by Dr. C. F. 
Langworthy, and the preceding table with the 
suggestions for its use are based upon his work. 

"The division must be more or less arbitrary, 
for some foods could go almost equally well in two 
or more groups. Thus milk, which is a general 
food, is included with the protein foods because 
it is a valuable source of this nutrient." Potatoes 
contain a large percentage of starch but their 
value for minerals has been used to determine their 
grouping. 

To obtain a fair estimate of the amount of food 
required by an individual, the approximate ioo 
calorie portions may be used. Suppose John is an 
adult at active work. He needs about 3000 
calories of food. His meals may consist of the 
following menus, and this single illustration which 
can not be said to represent an unusually generous 
diet and which yet furnishes 3000 calories of 
energy, shows that people probably err in eating 
too much rather than in eating too little. 



76 HOME DIETETICS 

BREAKFAST 

2 eggs 200 calories 

2 slices of toast 200 calories 

2 tb. butter 200 calories 

1 tb. cream (in coffee) 50 calories 

i)4 t. sugar (in coffee) 25 calories 

Total 675 calories 

DINNER 

2 slices of lean meat 200 calories 

2 medium-sized potatoes 200 calories 

6 tb. peas 200 calories 

2 slices of bread (home made) 200 calories 

3 tb. butter 300 calories 

1 baked apple 50 calories 

1 tb. sugar 50 calories 

J4 c. top milk 100 calories 

Total 1300 calories 

SUPPER 

3^ c. macaroni 100 calories 

2 small servings of cheese 100 calories 

% c. milk 100 calories 

2 slices of bread (home made) 200 calories 

2% tb. butter 250 calories 

% c. berries 75 calories 

2 tb. sugar 100 calories 

}/i c. top milk 100 calories 



Total 1025 calories 

There is much evidence for the conclusion that a 
man in the period of full vigor, weighing 150 



FUEL VALUE AND DIETARY STANDARDS 77 

pounds, and engaged in moderately active, phys- 
ical work requires about ioo grams of protein per 
day. Dr. Langworthy states that a mixed diet 
which includes the five food groups (see table p. 
74) and which supplies from 3000 to 3500 calories 
of energy per day almost inevitably supplies the 
needed protein, ash, and other constituents also. 
The diet is more likely to meet this requirement 
when milk is included in it. "To be more exact 
a dietary standard should also include figures 
expressing mineral requirements and require- 
ments for vitamines (regulating substances) of 
which minute amounts at least are essential. 
With present knowledge it is difficult to give such 
data. It is believed, however, that a general mixed 
diet will provide what is needed of both these." 



LESSON X— SECTION B 
PREPARATION OF A BREAKFAST 

MENU 
Grape Fruit 



Rolled Oats 


Cream 


Wheat Muffins 


Butter 


Coffee or Cocoa 




GRAPE FRUIT 





Cut into two parts and remove the seeds. With a thin, 
sharp knife cut around the fruit next to the skin and then free 
each section from the membrane at the sides. With shears cut 
the center pith at the bottom, and lifting this remove the mem- 
brane as a whole. Sweeten and serve very cold. 

ROLLED OATS 

(Home Recipe) 
i c. rolled oats 2 to 3 c. boiling water 

1 t. salt Cook 1 to 3 hr. 

Method.— Look the cereal over carefully. Stir the cereal 
gradually, into the required amount of boiling, salted water. 
Boil, stirring constantly, until it begins to thicken. Complete 
the cooking by steaming (using double boiler). 

MUFFINS 
(Home Recipe) 
i?£ c. flour % c. milk 

3 t. baking powder i3^ tb. melted lard or other fat 

1 t. salt 1 egg 

1 )4. tb. sugar 
78 



PREPARATION OF A BREAKFAST 79 

Method. — Mix and sift dry ingredients. Add gradually, the 
milk, the egg, (well beaten), and the melted fat. Bake in 
greased muffin pans for twenty-five minutes. 

BOILED COFFEE 
(Home Recipe) 
\i cup coffee 3 c. boiling water 

%. egg or 1 shell 1 c. cold water 

Method.— Mix the coffee, egg and % the cold water (% c.) 
in a clean, hot coffee-pot. Pour boiling water over it and 
boil 3-5 min. Remove to a warm place, add the remaining 
cold water and let the coffee stand 10 to 15 min. Serve in warm 
cups. 

COCOA 

(Individual Recipe) 

2 t. cocoa y± c. water 

2 t. sugar Speck of salt 

K c. milk 

Method.— Add salt to milk. Put cocoa, sugar, and water into 
a saucepan and cook to a paste, stirring constantly. When 
paste becomes so thick that the spoon leaves its trace, add the 
milk by degrees. Let boil once. Remove from fire and beat 
with a Dover egg beater until top is covered with close froth. 
Beating prevents formation of skin on the top. 

References 

Principles of Nutrition and Nutritive Value of Food. By 
W. O. Atwater. Pp. 48, Figs. 2. 1902. (U. S. Department of 
Agriculture, Farmers' Bulletin 142.) 

Food Customs and Diet in American Homes. By C. F. 
Langworthy. Pp. 32. 191 1. (TJ. S. Department of Agricul- 
ture, Office of Experiment Stations Circular no.) Price, 5 
cents. 



LESSON XI— SECTION A 
BILL-OF-FARE MAKING 

In making out a bill-of-fare, a consideration of 
the various nutrients is important. Dr. C. F. 
Langworthy has simplified this part of the problem 
so that guided by the table on page 74, it is 
possible to plan meals furnishing the nutrients in 
fairly accurate proportions. In using the lists 
from the table to form menus, it is necessary that 
each group be represented, if not at every meal, at 
least once a day. "The use of an excessive num- 
ber of food materials from any one group would 
result not only in making less appetizing meals but 
an undesirable proportion of food principles." 

The natural appetite tends to protect people 
from eating too much of one kind of food. With 
a few exceptions like bread and butter, the same 
kind of food should not be served twice at the 
same meal. Bean soup followed by a main course 
including baked beans would pall the sense of 
taste. Avoid monotony. It may be convenient 
for the housewife always to serve corned beef on 
Monday, hash on Tuesday, and so on, but it 
is very undesirable as far as attractiveness is 

80 



BILL-OF-FARE MAKING 8 1 

concerned. A schedule for 14 days can be much 
more safely used than one for 7 days. A knowl- 
edge of what is to be served often causes the mind 
to rebel against the food and this results in a loss 
of appetite. On the other hand, a surprise due 
to an unexpected dish stimulates the appetite. 

The market order must be carefully made out 
so that the supplies shall be at hand when the 
preparation for a meal begins. A thrifty house- 
keeper plans her meals so well that there are few 
remnants except those she definitely desires for one 
of the many palatable "left-over" dishes. It is 
cheaper to buy food in large quantities but this is 
possible only when there is a suitable place for 
storage. 

The cost of food must be considered in planning 
meals. It is necessary to remember that the 
cheapest food is not always the most economical. 
If we buy a cheap cut of meat it is usually tough, 
and by the time it is cooked and the cost of the 
gas added to the first cost it may prove more 
expensive than a more tender piece. However, 
if there is a fire in the coal range, anyway, or if a 
fireless cooker is used, there is economy in the 
cheaper cut. Vegetables and fruits used out of 
season are no more nourishing than when they 
are more abundant and cheaper and they are 
an extravagance for the average family. 



82 HOME DIETETICS 

Unnecessary waste should be avoided. Some 
vegetables and fruits have to be pared, cored, etc., 
but the waste may be reduced to the minimum. 
Potatoes may be carefully scrubbed and then 
boiled, and the outside skin removed before they 
are served. The flavor is not only better but the 
valuable mineral matter is retained. Ask the 
butcher to send home the trimmings of meat. 
The bones and lean meat may be used for soup 
stock. The fat can be tried out and used for 
shortening. Chicken fat thus prepared is excel- 
lent for cake. 

Labor spent in the preparation of food should 
be considered. Is not the housewife's energy of 
some value? A mother might far better prepare 
simpler meals, even though they are somewhat 
more expensive, than to work so hard that she 
comes to the table too tired to enjoy the meal with 
her family. 



LESSON XI— SECTION B 
PREPARATION OF A DINNER 

MENU 

Tomato Soup 

Cannelon of Beef Potato Brabant 

Spinach 

Bread Butter 

Chocolate Bread Pudding Hard Sauce 

Coffee 

TOMATO SOUP 

(Home Recipe) 

i qt. tomatoes 2 cloves 

\\i c. water 2 pepper corns 

1 onion 2 t. salt 

Method. — Combine ingredients, boil ten minutes and then 
strain. Melt 2 tb. butter or other fat, add 2 tb. flour and then 
add the strained liquid. Boil 3 minutes and serve in hot cups. 

CANNELON OF BEEF 

(Home Recipe) 
2 lb. round steak 1 egg 

grated rind of ]4 lemon }i t. onion juice 

1 tb. chopped parsley 2 tb. shortening 

f.g. nutmeg K t. pepper 

1 t. salt 

Method. — Chop meat fine and add other ingredients in order 
given. Shape into a roll about 4 in. wide and 2 in. thick; then 

83 



84 • HOME DIETETICS 

place in a baking pan and bake thirty minutes in a hot oven. 
Baste four times with 3 tb. of fat, in one cup of boiling water. 

POTATO BRABANT 
(Home Recipe) 

Prepare six medium sized potatoes as for boiling and cut into 
quarters, lengthwise. Parboil ten minutes, drain, and place in 
the pan with the meat. Baste when basting the meat. 

SPINACH 

(Home Recipe) 

Use one-fourth peck of spinach. Remove roots, carefully 
pick over (discarding wilted leaves), and wash under running 
water to free from all grains of sand. Put in a stew pan, allow 
to heat gradually and boil 25 min. or until tender, in its own 
juices. Drain thoroughly, chop finely, reheat, and season with 3 
tb. butter, salt, and pepper. Form in a pleasing shape on a 
serving dish and garnish with slices of hard cooked egg. 

CHOCOLATE BREAD PUDDING 

(Home Recipe) 

1 c. stale bread crumbs }£ c. sugar 

2 c. scalded milk 1 egg 

1 sq. unsweetened chocolate H t. salt 
1 t. vanilla 

Method. — -Soak bread in milk thirty minutes; melt chocolate, 
add % of sugar and enough milk taken from bread and milk to 
pour; then add to the mixture the remaining sugar, salt, vanilla, 
and egg slightly beaten; turn into buttered pudding dish and 
bake one hour in a moderate oven. Serve with hard sauce. 



PRERAPATION OF A DINNER 85 

HARD SAUCE 

(Home Recipe) 
3 tb. butter 1 t. vanilla 

^ c. powdered sugar 

Method. — Cream the butter, then add the sugar gradually. 
Add the flavoring. 

References 

Principles of Nutrition and Nutritive Value of Food. By 
W. O. Atwater. Pp. 48, Figs. 2. 1902. (U. S. Department of 
Agriculture, Farmers' Bulletin 142.) 

School Lunches. By Caroline L. Hunt and Mabel Ward. Pp. 
27 1916. (U. S. Department of Agriculture, Farmer's 
Bulletin 712.) 



LESSON XII— SECTION A 
SERVING FAMILY MEALS 

In most homes some of the members of the 
household are engaged in occupations which re- 
quire them to be away during the greater part 
of the day. As a result of this the meal time, 
especially at night, is the only opportunity for 
real enjoyment in the family circle. Careful 
thought should therefore be given to planning 
and furnishing the dining-room. 

It should be a room large enough to meet the 
needs of the family, with an allowance for the 
occasional guest. There should be plenty of 
windows to admit light, air, and sunshine. A 
pleasant outlook is also desirable. 

The woodwork may be painted white or stained 
and varnished to harmonize with the furniture. 
The walls should be covered with a simple, plain 
paper which harmonizes with the rug and the 
furniture. The ceiling should be lightest in 
tone, the walls medium, and the rug darkest. 
A dark, cold room needs a warm toned paper, 
say one of yellow-brown, while a gray green or 
blue may be used on a warm, sunny room. A 

86 



SERVING FAMILY MEALS 87 

few pictures may be used, but a plate rail or any 
other "dust catcher" is undesirable. 

Direct artificial light which produces a glare 
is unpleasant in its effects. Either side lights or 
the modern indirect lighting is much better. The 
window curtains should be of a soft, simple 
material, such as muslin or scrim. The curtains 
are pleasing and they are also more sanitary if 
they are fastened to a small rod and then allowed 
to hang in straight folds which just clear the 
window sill. If more light is needed or if there 
is a beautiful outlook, slide the curtains from the 
center and fill the gap at the top with a piece of 
the curtain which is nine to twelve inches in length. 

Have only such furniture in the room as is 
really necessary. A table, chairs, and a sideboard 
or serving table are sufficient. It should be simple 
but substantial. Furniture which is made along 
plain lines and without ornamentation is in good 
taste. Choose chairs which have the lines of the 
back following the curve of the human body, as 
they will be much more comfortable. 

The linen should be simple in design and should 
be of good quality. There is no economy in 
buying cheap linen. The china, glass, and silver 
are also in better taste if they are either perfectly 
plain or are decorated near the edge with a simple, 
conventional design. Avoid gilt on cheap dishes. 



88 



HOME DIETETICS 



A table cloth may be used with propriety at 
any meal, but doilies are permissible for break- 
fast and luncheon. When a cloth is used, a 
silence cloth of asbestos or canton flannel should 
be placed on the table first. This not only dulls 




r\ 



xc 



Fig. 7. Diagram Illustrating Cover 

1. Napkin 4. Knife (cutting edge toward plate) 

2. Fork (tines up) 5. Teaspoon 

3. Plate 6. Bread and butter plate 

7. Tumbler 

sounds but serves to protect the table. The 
table cloth should be placed on the table with the 
long fold lengthwise. A small, low growing plant 
or a few cut flowers give a touch of beauty to the 
table. A simple white doily may be used under 
the dish holding the plant. 



SERVING FAMILY MEALS 89 

Only the silver, glass, and china needed should 
be placed upon the table. They should be ar- 
ranged as indicated on the diagram. The silver 
is placed in order of use from the outside toward 
the plate; that is, a soup spoon should be placed 
still farther to the right if soup is to be the first 
course. 

With a simple home service it is important that 
all the food, dishes, etc., needed for a particular 
course, be on the table. Hot food should be 
served on hot dishes and cold food should be served 
on cold dishes. A wheel tray is convenient for 
such a service, and every woman doing her own 
work should not only own one, but should learn 
to use it. A very satisfactory wagon can be made 
by fastening a wooden tray upon the wheels of an 
old baby carriage. 



LESSON XII— SECTION B 

PREPARATION OF A SUPPER OR 
LUNCHEON 

MENU 

Potato Salad Mayonnaise 

Nut Raisin Bread Butter 

Sliced Peaches 
Tea 

POTATO SALAD 
(Home Recipe) 
4 cold boiled potatoes i medium cucumber 

i large onion 5 tb. mayonnaise dressing 

Method. — Cut the potatoes into one-half inch cubes. Pare 
and cut the cucumber into quarter inch cubes. Skin the onion 
and cut it into one-eighth inch cubes. Combine the potato, 
onion, and cucumber and add the mayonnaise, tossing lightly 
with a fork until the ingredients are thoroughly mixed. Set in a 
cold place until time to serve. Arrange in a salad bowl and gar- 
nish with lettuce, or parsley. 

MAYONNAISE DRESSING 
(Home Recipe) 

1 c. olive oil J^ t. salt 

2 tb. beaten egg f .g. cayenne or paprika 

2 tb. lemon juice or vinegar 

Method. — Beat egg with Dover egg beater; add seasonings, 
including acid, and then add oil, a teaspoonful at a time at first 
and then one tablespoon. Beat after each addition. 

90 



PREPARATION OF A SUPPER OR LUNCHEON 9 1 

NUT RAISIN BREAD 
(Home Recipe) 

% c. sugar 
% c. milk 

2 t. baking powder 3^ c. raisins 

M t- salt 34 c - nut meats 

Method. — Mix and sift together the dry ingredients. Add 
the milk and beat vigorously. Flour the chopped nuts and 
raisins and add to other mixtures, mixing them thoroughly. 
Put into a well-greased bread pan and let it stand 20 min. 
Bake one hour. 

Note: One-half loaf will be ample for supper or luncheon for a 
family of five. 

SLICED PEACHES 

Wash, wipe, and pare six large peaches. Slice and sprinkle 
with J4 c. of sugar. 

TEA 

1 t. tea to 1 c. freshly boiled water for each person. 

Method. — Heat the tea-pot, put in the leaves and pour the 
boiling water over them. Cover closely and let draw 3 to 5 min. 
Serve in hot cups. 

LESSON XII 

Principles of Nutrition and Nutritive Value of Food. By 
W. O. Atwater. Pp. 48, Figs. 2. 1902. (U. S. Depart- 
ment of Agriculture, Farmers' Bulletin 142.) 

The Farm Kitchen as a Workshop. By Anna Barrows. 
Pp. 20, Figs. 6. 1914. (U. S. Department of Agriculture. 
Farmers' Bulletin 607.) 

School Lunches. By Caroline L. Hunt and Mabel Ward. 
Pp. 27. 1916. (U.S. Department of Agriculture, Farmers' 
Bulletin 712.) 

Selection of Household Equipment. By Helen W. Atwater. 
Pp. 24, Pis. 4, Figs. 1. 1915. (U. S. Department of Agricul- 
ture, Yearbook Separate 646. ) Price, 5 cents. 



LESSON XIII— SECTION A 

FOOD FOR INFANTS AND YOUNG 
CHILDREN 1 

Each year greater attention is given to the care 
and feeding of infants, so that they may be 
properly nourished and developed into healthy 
citizens, prepared to meet the responsibilities of 
life. To bring about these results the care must 
start with the birth of the child and continue 
throughout the years of growth and development. 

Nature's food, mother's milk, is most desirable 
for infants because it contains all the necessary 
nutrients in the right proportions to properly 
nourish the child. No perfect substitute for 
mother's milk has been obtained. It is necessary, 
however, to resort to artificial feeding when no 
milk is secreted, when the mother is delicate, or 
when the child does not thrive on mother's milk. 
Cow's milk is the usual substitute for mother's 
milk, but to be fed successfully to an infant it 
needs modifying to make it more nearly like 
mother's milk. Water may be added to it to 
reduce the protein and other nutrients; cream, to 

1 A practical demonstration of the care of bottles, nipples, etc., 
should be given with this lesson. 

92 



FOOD FOR INFANTS AND YOUNG CHILDREN 93 

increase the fat; milk-sugar, to increase the car- 
bohydrates; and sometimes lime water, to make 
the milk alkaline. If it becomes necessary to 
resort to artificial feeding, it is best to consult 
the family physician, who will either give a formula 
for modifying, or give directions how to obtain 
modified milk. 

In order that the infant may be healthy and 
thrive, whether breast-fed or bottle-fed, it is 
necessary not only to have the right food, but also 
to feed it regularly, to be sure that everything is 
kept in perfectly sanitary condition, to keep the 
child quiet after it is fed, and to allow it to sleep 
two or three hours after each feeding. 

After the first six or eight months, the physician 
may begin to prescribe simple gruels, etc., until 
the child can take whole milk. When the child is 
about fourteen months old, thicker cereals are some- 
times ordered. They should be thoroughly cooked 
for about three hours, and then strained. They 
may be fed from a spoon. 

By the end of the first year the normal child 
should be taking eight or nine ounces of food at 
a time, five times a day. During the second year 
the lime water and milk sugar may be gradually 
omitted and broth (mutton, veal, or chicken) and 
egg-white added. Orange juice and beef juice 
may also be given. 



94 HOME DIETETICS 

During the third year the child is given a 
greater quantity of solids. Potatoes and other 
vegetables are introduced into the diet. 

Detailed directions for feeding infants may be 
obtained from some recognized authoritative 
book, such as Holt's "The Care and Feeding of 
Children." 

When a child is old enough to be given solid 
foods, it is very essential to his health that he be 
allowed plenty of time for his meals and that he 
learn to masticate his food thoroughly. Food 
should be given at regular intervals, but nothing 
between meals. The largest meal should be given 
at the middle of the day, and a light supper at 
least a half-hour before bed-time. Milk may be 
given once between meals. 

The most desirable foods for children are milk, 
eggs, beefsteak, mutton chops, roast lamb, and 
chicken; baked, boiled, or steamed vegetables; 
sponge cakes and lady-fingers (if not fresh) ; fruits, 
custards, junkets, rice pudding, tapioca, or gela- 
tine; milk, water, and cocoa. 

The following foods should not be given to 
children: Dried or salted meat or fish; raw vege- 
tables; fried foods; fresh or hot breads; rich cakes, 
pastry, and rich preserves; tea, coffee, or alcoholic 
drinks. 

It is not wise to wait until a child grows up before 



FOOD FOR INFANTS AND YOUNG CHILDREN 95 

teaching him good table manners. Children 
should not sit sidewise or on the edge of the chair. 
They should not put their elbows on the table. 
Warn them not to drink until they have swallowed 
the food that they may be eating. Do not let them 
lean their glasses over their nose while they are 
drinking. Teach them to eat solid food with a 
fork, taking only small portions at one time. 
Soup should be eaten quietly from the side of the 
spoon and it should be dipped away from rather 
than toward the person who is eating. Do not 
allow a child to tip dishes in order to get the last 
bit of food. When taking food from a dish in 
which it is served, the utensils supplied for that 
purpose should be used and not the child's knife, 
fork, or spoon. Children should not be allowed 
to reach across the table for food nor to reach in 
front of another person. When not in use, the 
knife and fork should be laid along the side of the 
plate and the spoon should be on the side of the 
saucer. Children should be cautioned against 
speaking when their mouths are full, keeping their 
mouths open when they are eating, or smacking 
their lips. They should not be allowed to monop- 
olize the conversation at the table but reasonable 
questions should be answered and they should 
be encouraged to contribute to the general conver- 
sation. There should be no such thing as "com- 



96 HOME DIETETICS 

pany manners." Careless or greedy habits should 
be checked as they appear. The problem is an 
easy one if parents are careful to observe the rules 
of good manners themselves, for children will 
become polite by imitation. 



LESSON XIII— SECTION B 
COOKERY FOR INFANTS 1 

BARLEY WATER 
(Individual Recipe) 
i tb. barley flour i pinch salt 

i pt. boiling water 
Thoroughly blend flour with a little cold water, add, stirring, 
to boiling water and salt. Cook thirty minutes in double boiler 
and strain. Add as much boiled water as has boiled away. 

Barley gruel or barley jelly is made in the same manner, using 
from two to four tablespoons of barley flour. 

MUTTON BROTH 
(Home Recipe) 
i lb. lean mutton cut from fore-quarter and some bones (cracked) 
i pt. cold water i pinch salt 

Cut lean meat up into fine pieces. Combine meat, bones, 
cold water, and salt; and then cook slowly for three hours. 
Strain through muslin. When cold remove fat. Feed warm, or 
cold, as a jelly. 

Chicken, veal, and beef broth may be made by the same 
method as mutton broth. 

CODDLED EGG 

(Individual Recipe) 

2 c. water i egg 

1 Barley flour as marketed in packages for such use is a com- 
mon commercial product. 

97 



98 HOME DIETETICS 

Boil water, set dish to cooler part of stove. Do not allow 
water to boil again. Place egg carefully in water. Be sure that 
the entire egg is covered. Cover the dish and allow the egg to 
stand three minutes. The white should be milky looking and 
of the consistency of soft jelly. Do not use the yolk. At first, 
feed only half the white; later, the whole white. 

BEEF JUICE 
(Home Recipe) 

First Process. — Slightly broil round beefsteak, cut thick. 
Express the juice with lemon squeezer or meat press. This, 
seasoned with salt, may be given cold, or warmed by placing 
cup which holds it in warm water. It should not be heated 
sufficiently to coagulate the albumin. One to two ounces may 
be given once a day to an infant two or three years old. 

Second Process.— 1 lb. finely chopped steak 
6 oz. cold water 
1 pinch salt 

Place in covered jar and let stand on ice five to six hours or 
over night. Strain and squeeze out all juice by placing meat in 
coarse muslin and twisting tight. 

ALBUMEN WATER 
(Individual Recipe) 

1 egg white (fresh egg) K P r - water (boiled and cooled) 

1 pinch salt 
This should be thoroughly mixed and fed cold, either from a 
spoon or bottle. It may be ordered by the doctor in case of 
stomach or intestinal disorder. 

References 

Food for Young Children. By Caroline L. Hunt. Pp. 20, 
Figs. 4. 1916. (U. S. Department of Agriculture, Farmers' 
Bulletin 717.) 



COOKERY FOR INFANTS 99 

Infant Care. By Mrs. Max West. Pp. 87, Figs. 14. 1914. 
U. S. Department of Labor, Children's Bureau Publication, 
Care of Children Series 2, No. 8.) 

The Care of the Baby. Pp.14. 1914. (U. S. Public Health 
Service, Public Health Reports, Supplement 10.) 

The Summer Care of Infants. By W. C. Rucker and C. C. 
Pierce. Pp. 15, Figs. 8. 19x6. (U.S. Public Health Service, 
Public Health Reports, Supplement 16.) 



LESSON XIV— SECTION A 
FOOD FOR SCHOOL 

The diet of a child is always important, as it 
determines to a large extent the physical condition 
in later life. All though school life, a constant 
supervision of the food of a child is necessary. 
Digestion and assimilation are very active; all 
parts of the body are increasing in size ; the muscles 
are trained to more coordinated activity; and 
the nervous system is constantly receiving and 
storing new impressions. The body requires suffi- 
cient food of the right kind to nourish it and to 
stimulate its activities. Investigations prove 
that many so-called backward children are dull 
because of the lack of proper nourishment. 

To keep up these body functions, to repair 
wastes of the body, and to aid in the development 
of new tissues, it is necessary to furnish liberal 
and well planned meals so arranged that they 
supply the needed mineral matters and growth- 
stimulating substances as well as protein and 
energy. Care must be taken to furnish variety 
in the food, for children in this period of unrest 
tire of a monotonous diet. Some foods may be 
chosen for flavor alone. 



FOOD FOR SCHOOL IOI 

Frequently children are interested in their play 
or other activities at meal time and their bodies 
are not in proper condition to take care of the 
food eaten. Sufficient time should be required 
to prepare for meals. A child should be required 
to wash his hands and face and comb his hair 
before coming to the table. He should keep his 
mouth clean and his teeth in good condition. 
After meals children should not play or work hard 
until sufficient time has been taken for the diges- 
tion of the food. To hurry to school with no 
breakfast or an insufficient amount and kind, 
causes hunger and fatigue during the morning and 
poor work in lessons. Children should be re- 
quired to take a full breakfast, consisting of fruit, 
fresh or stewed; well cooked cereal, served with 
milk or cream and a little sugar; some toast or 
day-old bread; and a drink of hot milk or cocoa. 
If the child will eat more, soft-cooked eggs may 
be added. 

DIET FOR ADOLESCENT CHILDREN 

There is no time in the whole life history of the 
individual during which there is more urgent need 
of the materials required to build up the red blood 
cells than between the ages of twelve and sixteen. 
During this period the foundation of physical 
efficiency is laid, and the normal healthy boy or 



102 HOME DIETETICS 

girl will usually require almost as much food as 
an adult. 

At this age children develop abnormal appetites 
or notions about their food, and usually more 
attention must be given to flavors, attractiveness, 
and variety. As iron is a necessity for the de- 
velopment of the red blood cells, some of the foods 
containing high percentages of iron, such as beef, 
eggs, raisins, prunes, beans, peas,. lentils, or green 
vegetables, especially spinach, asparagus, cabbage, 
lettuce, and celery, should be used in the diet 
daily. 

To further the physical development of the 
child, besides supplying an abundance of non- 
stimulating food, it is necessary to watch care- 
fully the hygienic condition. The child should 
be trained in regular habits of life, should have 
plenty of out-of-door exercise and an abundance 
of sleep — from nine to ten hours daily. 

The Lunch Box. — When the child begins school 
his daily life is radically changed, and the food 
requirements of the body are greatly increased to 
meet the many new demands on the body. There 
is great need of a lunch in the middle of the session. 
In many schools a recess is given and lunches may 
be eaten. In some schools lunches are furnished 
by the school for a small sum. Children should 
be encouraged to bring lunches from home or 



FOOD FOR SCHOOL 103 

should be supplied with money to buy a lunch at 
school. 

Often the school is situated a long distance from 
home and the child is not able to go home for the 
mid-day meal. Such conditions require the child 
to carry enough lunch for the whole day, and the 
lunch box needs special attention. 

The box itself is of utmost importance, for the 
food must remain in it several hours. A metal 
box is most desirable as it can be easily sterilized. 
The collapsible type is most convenient to carry 
home when emptied. 

To have a lunch palatable after it has been 
packed several hours requires great care. Each 
article of food should be wrapped separately in 
paramne paper, which keeps the food from drying 
out. The small packages should then be packed 
closely but neatly. The appearance of the lunch 
box should be made as dainty and attractive as 
possible. Napkins, either paper or linen, should 
be included. 

Sandwiches usually form the main part of the 
lunch and can be prepared in attractive shapes 
from many different materials. The bread may 
be white, whole wheat, graham, oatmeal, or nut, 
and should be cut thin, about one-fourth inch thick. 
Choice may be made from a variety of fillings such 
as meats, fish, and eggs with or without a salad 
dressing; cheese, jellies, and peanut butter. 



104 HOME DIETETICS 

Something sweet should be included such as 
cakes, cookies, candies, dates, figs or raisins, and 
some relish such as olives, pickles, radishes, celery, 
or fresh fruit. If this can be supplemented with 
a cup of cocoa or a bowl of soup the child need 
not suffer as a result of carrying lunches to school. 

The lunch time at school should be as pleasant 
a meal time as any other, and good habits in 
eating as well as good manners should be developed. 



LESSON XIV— SECTION B 
PREPARATION OF LUNCH BOX 

MENU 

Orange or Apple 
Sandwiches Gingerbread 

Sweet or 

Egg Graham Drop Cakes 

ORANGE 
(Individual Recipe) 
Wash and wipe the orange. Cut through the skin above and 
below the center leaving an inch band. Remove the caps and 
then remove the thick membrane. Sever the band at the 
junction of two sections and then separate the sections from each 
other, leaving all attached to the band. Replace the sections 
and cover with the caps before wrapping in waxed paper. 

SWEET SANDWICHES 

(General Directions) 

Cut white bread at least one day old into thin slices. Spread 

one slice with butter and one slice with jelly or marmalade. 

Put the slices together and cut into three or four sandwiches. 

Wrap neatly in waxed paper before packing. 

Seasoned cottage cheese may be used alone or in combination 
with marmalade for sandwich filling. 

FILLING FOR EGG SANDWICHES 
(General Directions) 
Chop finely the whites of hard cooked eggs. Crush the yolk 
to a paste and moisten with salad dressing. (See page 102.) 
Add other seasonings as desired. Stir in the chopped whites and 
spread. Lettuce leaf or minced ham or cheese may be mixed 
with egg filling. 

i°5 



106 HOME DIETETICS 

GINGER BREAD 

(Home Recipe) 
i c. flour % c. molasses 

y% t. soda 34 c. boiling water 

)4, t. salt 2 tb. lard or other short- 

ening 
% t. cinnamon 34 t. cloves 

% t. ginger 

(Individual Recipe) 
5 tb. flour 2 tb. molasses 

}4> t. soda i tb. boiling water 

3^ t. salt Yi tb. lard or other short- 

ening 
J4 t. cinnamon H6 t. cloves 

34 t. ginger 
Method. — Mix and sift dry ingredients. Add hot water to 
crisco, and then mix with molasses. Combine liquid and dry 
ingredients and beat vigorously. Bake in moderate oven 25 
min. 

GRAHAM DROP CAKES 
(Home Recipe) 
2^ c. graham flour 1 c. brown sugar 

1 t. soda 34 c. shortening 

34 t. salt 1 egg 

3^ t. cinnamon 1 c. sour milk 

3^ t. nutmeg 3^ c. currants or raisins 

Method. — Mix and sift the dry ingredients. Cream the 
shortening, add the sugar, and continue creaming and then add 
the beaten egg. Add the flour and the milk alternately, adding 
a little of the flour first. Stir in the currants or the raisins 
(chopped). Drop by teaspoonfuls on a baking sheet and bake 
in a moderate oven fifteen minutes. 

References 
School Lunches. By Caroline L. Hunt and Mabel Ward. Pp. 
27. 1916. (U. S. Department of Agriculture, Farmers' 
Bulletin 712.) 



LESSON XV— SECTION A 
FOOD FOR THE SICK 

An invalid is a person disabled by infirmities 
or disease. As each case has a special cause or 
causes, each must be considered separately and 
a special diet planned. In each case the person 
will benefit greatly by proper dietetic and hygienic 
treatment. 

In hospitals and among nurses and physicians 
diets for invalids are usually classified as liquid, 
soft-solid, and special. Liquid diets include milk, 
broths, beef juice, beef tea, cocoa, fruit beverages, 
barley and rice waters, gruel, and cream soups. 
In soft diets are found soft-cooked eggs, milk 
toast, custards, jellies, junkets, ice creams, and 
ices. The solid diet includes simple foods con- 
taining solid parts, such as cereals, vegetables, 
meats, fruits, desserts (except pastry and rich 
cakes), and eggs in all forms except hard-boiled. 
Special diets are usually planned with particular 
reference to the peculiar condition of the patient 
and are especially prescribed by the physician. 

In preparing dietaries for invalids only a few 
general directions can be given, as each person 
needs certain foods, depending upon the disease, 
107 



108 HOME DIETETICS 

the constitution, surroundings, etc. The doctor 
should prescribe the diet the patient may have, 
and the nurse must follow his directions to the 
letter, giving the food in the proper quantities 
and at regular intervals. It is unwise to consult 
a patient about his food if he is on a diet. If a 
patient asks for some special food, always consult 
the doctor about it before giving it to the patient. 

Before serving an invalid bathe face and hands, 
adjust pillows, and fix him in as comfortable a 
position as possible. If a regular invalid table is 
not available, a pile of books or magazines on each 
side of the patient's knees will serve as supports 
for the tray, or a table may easily be prepared 
from a wooden soap box by removing the sides 
and top. The ends will form the table legs and 
the bottom the table top. 

Great care must be exercised in preparing the 
tray. It should be of a convenient size to ac- 
commodate the menu, and should be covered with 
a clean white cloth. 

The dishes should be the most attractive avail- 
able and should be arranged in an artistic but a 
simple form. A flower adds to the appearance of 
the tray and may please the invalid. Or, a little 
surprise in the nature of a gift or a letter or a note 
from a friend may distract his attention so that while 
enjoying these he unconsciously enjoys his meal 



FOOD FOR THE SICK IO9 

or takes the nourishment without paying much 
attention to it. 

In serving a patient, it is wise not to serve too 
many things at one time and always to serve in 
small quantities, for the patient will try to eat 
all of a small serving, while a generous serving 
may take away what little appetite he has. 
Be sure of the seasonings and temperature of the 
food and always serve hot foods hot and cold 
foods cold. When the diet is limited vary it as 
much as possible in preparation and serving. 

After the meal, the tray and all traces of the 
meal should be removed. 

If the patient's appetite is poor it may some- 
times be stimulated by giving fruit beverages, 
beef tea, and oysters. These in themselves have 
but little food value but tend to increase the 
flow of the digestive juices, and these in turn create 
a desire for food. 

All cereals should be thoroughly cooked and 
toast should be crisp all through, not just browned 
on the outside. It may be softened with hot milk 
or water. 

Milk and eggs form the main articles in an in- 
valid's diet, and can be served in a variety of ways. 
Gelatines and ices furnish an attractive means of 
serving liquid foods in solid forms, and cream 
soups add variety to milk diet. 



IIO HOME DIETETICS 

Constipation, which is very common and which 
is frequently the source of many diseases, results 
from such causes as carelessness in attention to 
bodily functions at the proper time, lack of exer- 
cise, too little water, lack of bulk in food, lack of 
the natural laxative salts and acids of vegetables 
and fruits, improper habits in eating, or the use 
of indigestible foods. When constipation seems 
due to other than such causes a physician should 
always be consulted. 

Foods which in themselves are laxative are 
commonly of much benefit. The following are 
generally believed to aid greatly in relieving the 
trouble: oranges, lemons, grapefruit, apples, 
prunes, figs, asparagus and other green vegetables, 
molasses, honey, olive oil, butter, cream, oatmeal, 
whole-grain breads, bran biscuit, and buttermilk. 

Another common disease which needs dietetic 
and hygienic rather than medical treatment, is 
anemia. This disease results in an insufficient 
supply of red blood cells. It is often caused by 
improper diet, especially one lacking in foods 
containing iron; intestinal or other parasites; 
improper ventilation and clothing; lack of outdoor 
exercise; and an insufficient amount of sleep. 
In such cases a cure may be brought about by the 
use of plenty of well-cooked cereals, milk, eggs, 
simple foods, plenty of fresh fruits and vegetables, 



FOOD FOR THE SICK III 

and regular meals. It is better to take five light 
meals a day than three heavy meals. More seri- 
ous anemia is also known, so a physician's advice 
should be sought when anemia occurs. 



LESSON XV— SECTION B 
FOOD AND BEVERAGES FOR SICK PEOPLE 

MILK TOAST 

(Individual Recipe) 

Cut two one-fourth-inch slices of stale bread and brown it 

evenly on both sides. Spread the toast with a little butter and 

set it in a warm place. Scald one cup of milk and pour it over 

the hot toast just before serving. 

EGG IN NEST 
(Individual Recipe) 
Break an egg and separate the yolk from the white. Beat 
the white until stiff, add a few grains of salt, and then pile it 
on a circular piece of toast which has been dipped into boiling, 
salted water. Make a depression in the center of the white and 
drop in the yolk. Bake in a moderate oven until delicately 
browned. 

GELATIN 

LEMON JELLY 
(Home Recipe) 
i tb. granulated gelatin *M c - sugar 

y± c. cold water 4 tb. lemon juice 

1 c. boiling water 

(Individual Recipe) 
1^2 t. granulated gelatin 2 tb. sugar 

1 tb. cold water % tb. lemon juice 

yi c. boiling water 
Method. — Soften gelatin in cold water; add boiling water 
and stir until it is dissolved, then add sugar and lemon juice. 
Turn into a mold and chill. Serve with whipped cream. 
112 



FOOD AND BEVERAGES FOR SICK PEOPLE II3 

JUNKET 
(Home Recipe) 
1 c. milk 2 tb. sugar 

Y± junket tablet ! ■> t. vanilla 

1 tb. cold water 

(Individual Recipe) 
Y± c. milk 1 t. sugar 

% junket tablet 2 drops flavoring 

1 t. water 
Method. — Dissolve the tablet in the cold water. Heat milk 
and sugar until lukewarm, then add the vanilla and dissolved 
tablet. Pour into glass cups and set aside until it jellies. 

B'EVERAGES 

LEMONADE 

(Individual Recipe) 
For one glass of lemonade use one small lemon or one-half of 
a large one. Wash and wipe the lemon and then squeeze the 
juice into a bowl, discarding the seeds. Add one tablespoonful 
of sugar and three-fourths of a cup of boiling water. Chill and 
strain before serving. 

Fruit juices, either fresh or preserved, may be added to the 
lemonade. 

EGG LEMONADE 
(Individual Recipe) 
Beat one egg thoroughly. Add one tablespoonful of sugar, 
two tablespoonfuls of lemon juice, and three-fourths of a cup of 
cold water. Strain and serve. 

ORANGE JUICE 
(Individual Recipe) 
Pour the juice of one orange into a glass containing crushed 
ice. Sweeten if desired. 

References 
Principles of Nutrition and Nutritive Value of Food. By 
W. O. Atwater. Pp. 48, Figs. 2. 1902. (U. S. Department of 
Agriculture, Farmers' Bulletin 142.) 



INDEX 



Abbreviations, 10 
Absorption, 67 
Acid, hydrochloric, 6s 
Air, 34, 38 
Albumen water, 98 
Albumin, 12, 17, 34 
Alcohol, 43, 44 
Amino acids, 66 
Amylopsin, 66 
Anemia, 1 10 

B 



Breads, 

cleft rolls, 46 

nut raisin, 91 

Parker House, 46 
Bread sticks, 62 
Breakfast, 78 

cereals, 46 
Brisket, 14, 15 
Broiling, 18 

Brown sauce, 18, 19, 20 
Buckwheat, 32 
Butter, 8 
Buttered crumbs, 52, 53 



Bacteria, 1, 2, 24, 4.? 
Baked apple, 68 
Barley gruel, 97 
water, 97 
Batters, 32 
Beans, 49 

baked, 53. 54 

loaf, 54 

sandwiches, 54 
Beef, 7, 12, 14, 16, 17 

cannelon of, 83 

cuts, 14 

juice, 98 

stew, 21 
Bile, 66 

Bisque, tomato, 62 
Boiled custard, 27 
Bran, 41, 42 
Bread, 43-48 



Cabbage, escalloped, 52 
Cake, 35, 36, 37 

graham, drop, 106 

plain, 36 

rules for baking, 35, 36 

sponge, 37 
Calcium, 6, 50 
Calorie, 9, 73. 7S. 76 
Cannelon of beef, 83 
Carbohydrates, 6, 8, 49, 56, 5? 
Carbon-di-oxide, 34, 43, 44 
Cellulose, 8, 31, 41 
Cereals, 6, 7, 8, 31-48 
Cheese, 49 
Chuck, 13, 14, 15 
Chocolate, 8 

bread pudding, 84 
Clod, 14. is 



ii5 



n6 



INDEX 



Cocoa, 79 

Codfish, 16 

Coffee, 79 

Connective tissue, 13 

Constipation, no 

Corn, 31, 40 

Cornstarch pudding, 27 

Cover, 88 

Cowpeas, 49 

Creamed vegetables, 61 

Cream of vegetable soup, 61, 62 

Croutons, 63 

Custard, 

baked, 28 

boiled, 27, 28 

D 

Diet, 8, 73 

adolescent children, 101, 102 

children, 92-106 

invalid, 107 
Dietary, 72, 107 

standards, 72-77 
Dining room, 86, 87 
Dinner, 83 
Doughs, 32 
Dumplings, 22 



Fats, 6, 8, 6s 

Fatty acids, 66 

Ferment, 42, 44 

Fireless cooker, 20, 47, 51 

Fish, 7, 12, is, 16 

Flank, 14, 15 

Flour, 

bread, 42 
graham, 41, 42 
mixtures, 32, 33 
pastry, 42 
whole wheat, 42 

Food, 5 

requirement, 75, 76 

Fruits, 57, 58, 68 

Fuel value, 72 



Gastric juice, 65 
Gelatin, 12, 112 
Germ, 1, 2 
Ginger bread, 106 
Gluten, 40, 41 
Glycerin, 66 

Graham drop cakes, 106 
Grape fruit, 78 



Eggs, 6-8, 12, 24, 25, 49 
coddled, 97, 98 
creamy, 29 
foamy omelet, 29 
plain omelet, 29 
poached, 28 
preservation of, 26 
soft and hard cooked, 
vermicelli, 30 

Emergency biscuit, 10 

Endosperm, 41 

Energy, 8 

Escalloped cabbage, 52 

Esophagus, 64 i t ,, 

Extractives, 13] 



H 

Hard sauce, 85 
Hemoglobin, 7 
Hydrochloric acid, 65 

I 

Intestines, 64-67 

Invertase, 66 

Iron, 7, so, 102, no 



Junket, 113 



INDEX 



117 



Lactase, 66 

Lactose, 8 

Leavens, 34, 42 

Legumes, 8, 12, 49, 50-55 

Lemonade, 113 

Lemon jelly, 112 

Lentils, 49 

Loin, 14, 15 

Lunch box, 102, 106 

Luncheon, 90 

M 



Nuts, 8, 49, 51 

loaf, 54 

value, 5 1 
Nut raisin bread, 91 



Oatmeal, 7, 33 

Olives, 8 

Omelet, 

foamy, 29 
plain, 29 

Orange, 105 
juice, 113 



Macaroni, 

baked, 53 

boiled, 53 
Magnesia, 7 
Maltase, 66 
Mayonnaise, 69 
Measurements, 10 
Meat, 8, 12, 13, 16-20, 49 

broiled, 17, 18 

cuts, 14 

roasting, 17-19 

soup, 20 

stewed, 20, 21 
Milk, 6, 7, 24. 25. 49. 73 

care of, 24, 25 

modified, 92, 93 

mother's, 92 

toast, 112 
Minerals, 6, 42, 56, 57, 73, 82 
Muffins, 78, 79 
Muscle, 13 
Mutton, 12, 17 

broth, 97 

X 

Navel, 14, 15 
Nitrogen, 7, 8, 9 
Nutrients, 5, 24, 31, 73, 80 
Nutrition, 5 



Pancreatic juice, 66 
Parker House rolls, 46 
Pasteurize, 25 
Pastry, 37-39 
Peas, 49 
Pepsin, 65 
Peptones, 65, 66, 67 
Phosphorous, 7, 50 
Pie. 

apple, 38 

crust, 38 
Pork, 17 
Potato, 

baked, 61 

boiled, 61 

frabant, 84 

salad, 90 
Potassium, 50 
Pot roast, 19 
Poultry, 12 
Proteoses, 65 
Protein, 6-9, 12, 13, 16, 24, 42, 

49. 56, 65, 92 
Prunes, 68 
Ptyalin, 64 



Sirloin, 14, 16 



n8 



INDEX 



Soup, 20 

cream of vegetable, 6r 

meat, 20 

tomato, 83 
bisque, 62 
Spinach, 84 

Starch, 8, 31, 41, 43, 44, 53 
Steak, 

broiled, 17, 18 

Hamburg, 21 
Steapsin, 66 
Sterilizing, 25 
Stomach, 14, 65 
Sugar, 8, 24, 57 
Sulphur, 7 
Supper, 90 



Table manners, 95, 96 
Tea, 91 
Tenderloin, 14 
Tissue, 7, 9, 12, 13, 64 
Tomato bisque, 62 
Trypsin, 66 



Veal, 17 

Vegetables, 6, 7, 49, 56-63, 73, 81, 
82 

creamed, 6r 

strong juiced, 57 

sweet juiced, 56, 57 
Vitamines, 77 



w 



Water, 6 

glass, 26 
Wheat, 31, 40, 41 

muffins, 78 
White sauce, 52, 53 



Yeast, 42, 43 



LIBRARY OF CONGRESS 





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